Tzatziki
Greek cucumber and yoghurt dip with garlic, dill and mint — cooling, fresh and essential at every Greek table.
Total time
20 min
Prep
20 min
Cook
0 min
Difficulty
easy
Cuisine
Mediterranean
vegetariangluten-free
Ingredients
500mlfull fat Greek yoghurt
1cucumber, grated and squeezed completely dry
3 clovesgarlic, minced
2 tbspfresh dill, chopped
1 tbspfresh mint, chopped
2 tbspextra virgin olive oil
1 tbsplemon juice
1 tspsalt
Instructions
1
Grate cucumber and place in a clean cloth.
2
Squeeze out every drop of moisture — this is the key step.
3
Mix yoghurt with garlic, dill, mint, olive oil and lemon juice.
4
Add squeezed cucumber and stir through.
5
Season generously with salt.
6
Refrigerate at least 1 hour for flavours to develop.
7
Drizzle with extra olive oil before serving.
8
Serve with warm pita, grilled meats or as part of a mezze spread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
81
Protein
1.1g
Fat
7g
Carbs
4.8g
Fiber
0.9g
Sodium
485mg
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