This is a fresh and simple Greek dip that is delicious served along with other Greek food, or just with bread slices or pitta bread.
Ingredients:
1/2 cucumber, it is recommended to be deseeded but I think it tastes delicious without having done this
170g pot of Greek yoghurt
1 garlic clove, crushed
A handful of mint leaves, chopped
A splash of olive oil
(Optional) A handful of dill leaves, finely chopped
(Optional) A squeeze of lemon juice
Method:
- Coarsely grate the cucumber and sprinkle the grated cucumber with a pinch of salt.
- It is recommended to either squeeze liquid from the grated cucumber using paper towels or a cheesecloth or to drain the Greek yoghurt with a sieve. Both of these methods result in a creamier and less watery texture, but honestly I don't ever do either, as I quite like tzatziki with a less thick texture.
- Put the yoghurt, garlic, mint, dill, lemon (you might want to choose to add dill OR lemon rather than both, so as not to overpower the fresh taste) into a small bowl, and tip the cucumber in too. Mix it up with a spoon and splash some olive oil on top to serve.
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