Greek Style Tzatziki
A cool and creamy Greek style tzatziki perfect for dipping and topping dishes.
- 250 g Greek yoghurt
- 4 Minced garlic cloves
- Juice of half a lemon
- Large handful of fresh dill, finely chopped
- Few sprigs of fresh mint, finely chopped
- Third of a cucumber, de-seeded and grated
Add the Greek yoghurt to a bowl with the lemon juice and stir to loosen up. Add a little glug of olive oil to loosen up further if desired.
Season with salt and pepper and add the minced garlic. Stir well.
Stir in the dill and mint.
Halve the cucumber portion and use a spoon to scoop out the seeds. Use the coarse side of a box grater to grate the cucumber at an angle to get strands.
Use clean hands to squeeze out excess moisture from the grated cucumber before adding to the tzatziki and stirring well to combine.
Finish your tzatziki for serving by topping with cracked black pepper, a drizzle of olive oil and some sprigs of fresh dill.