I wanted a tzatziki sauce recipe for some delicious lamb kebabs I’d created, plus I’m right into Greek food at the moment and after a trip to a lovely Greek restaurant with a friend, coming up with my own recipe was a no brainer.

At the restaurant we enjoyed a trio of dips, tzatziki was one of them so I took note of the flavours and created my own.  Before you ask, yes I will be creating the eggplant and sundried tomato dips too…  This trio was amazing!

When buying the yoghurt be sure to get a good, thick, pot set one and get the small/mini lebanese cucumbers.

 

February 20, 2018
  • 30m
  • 5m
  • 35m
  • 1

Ingredients

  • 300 g plain greek yoghurt
  • 1 garlic clove
  • 1 handful of fresh dill
  • 4 lebanese cucumbers
  • 1/2 lemon
  • 2 pinches salt

Instructions

Thermal Cooking Method

  1. (This step is optional, but it does make for a better dip.) Start by straining the yoghurt for 30 minutes through a nut bag or muslin cloth.
  2. Add garlic and dill into the mixing jug and chop for 3 seconds/speed 7. Scrape sides and repeat.
  3. Add all other ingredients, including strained yoghurt, and juice of half a lemon and mix on speed 4 until combined, approx. 10 seconds.
  4. Add cucumbers and chop for 10 seconds/speed 5. Scrape down sides and repeat.

Traditional Cooking Method

  1. (This step is optional, but it does make for a better dip.) Start by straining the yoghurt for 30 minutes through a nut bag or muslin cloth.
  2. Finely dice garlic, dill, and cucumbers and add to a bowl.
  3. Add all other ingredients, including strained yoghurt, and juice of half a lemon and mix until well combined.

Nutrition

  • 10