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4 from 1 vote

Tzatziki Dip (Greek Yoghurt, Garlic & Cucumber)

Creamy, garlicky tzatziki dip made with Greek yoghurt, garlic and cucumber is simple to prepare and is wonderful for dipping, barbecues, gyros and souvlaki.
Prep Time20 minutes
Course: Side Dish
Cuisine: Greek

Ingredients

  • 3-4 garlic cloves (crushed)
  • 400g (14 oz) Greek yoghurt
  • 1 tbs olive oil
  • ½ tbs cider vinegar
  • ½ tsp salt
  • small pinch cayenne pepper
  • ½ cucumber (grated/shredded)

Instructions

  • Mix the yoghurt, oil, vinegar, cayenne, garlic and salt.
  • Cover and leave in the fridge as long as possible (at least six hours, preferably overnight). 
  • Grate the cucumber and then using a paper towel, squeeze out as much liquid as you can then leave it in a colander for several hours (or again, overnight). If you like, you could also remove the seeds from the cucumber as they produce the most liquid.
  • Just before you are ready to serve the tzatziki, add the cucumber to the yoghurt and stir until just combined.
  • Sprinkle with a little paprika. Serve chilled with a side of pita bread or dolloped on your favourite meat. Enjoy!
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