Tzatziki is a classic Greek dip with cucumber, tangy yoghurt and fresh herbs and I love having it in my fridge as a flavour-booster that always seems to work. As a snack, you can enjoy this with raw carrot and cucumber sticks, but it also works to add fresh flavour to your wraps and light summer salad bowls.
INGREDIENTS
Full-fat Greek yoghurt (vegan swap: unsweetened coconut yoghurt – try to pick one with a tangy flavour)
Garlic
Dill
Parsley (optional – you can just double up the dill but I find this milder herb balances things nicely)
Cucumber
Lemon (if using an unwaxed lemon, you can use the rind as a garnish)
Extra-virgin olive oil (optional, as a topping)
TIPS
Ok, you don’t absolutely have to but I strongly recommend using some cheesecloth (or even just your hands, in a pinch) to wring out as much moisture from the cucumber as possible so you don’t end up with watery tzatziki. Cucumber contains a lot of water and you want your dip to have texture and bite.
Greek Tzatziki
DESC
Ingredients
- 200g of full-fat Greek yoghurt
- 1/2 a cucumber (grated)
- A large handful of parsley (c. 15g) (finely chopped)
- A large handful of dill (c. 15g) (finely chopped)
- 1 garlic clove (grated or pressed)
- Juice of 1/2 a lemon (if unwaxed, use the zest as a garnish)
- Extra-virgin olive oil (optional garnish)
- Salt and pepper to taste
Directions
- Use cheesecloth or your hands to squeeze as much water out of the cucumber as possible
- Add the lemon juice, garlic and some seasoning to the greek yoghurt and stir together
- Add the cucumber to the yoghurt mix and stir through
- Add the fresh herbs, stir to combine and season again if needed
- Serve with optional garnishes or however you like
Let me know if you try my tzatziki recipe and serving ideas!
Check out my video guide here:
But First, Food 
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