Description
- 1 x 500g tub Total 0% Greek Yogurt (if you are in the USA, the large 0% Fage tubs)
- 1 English Cucumber
- 2 Large Garlic Cloves, crushed
- Small Handful Fresh Dill, chopped
- Fresh Lemon Juice
- Sea Salt (I like Brenton Fleur de Sel)
Ingredients
Scale
- 1 x 500g tub Total 0% Greek Yogurt (if you are in the USA, the large 0% Fage tubs)
- 1 English Cucumber
- 2 Large Garlic Cloves, crushed
- Small Handful Fresh Dill, chopped
- Fresh Lemon Juice
- Sea Salt (I like Brenton Fleur de Sel)
Instructions
- Peel the cucumber, slice it down the middle lengthways and with a small teaspoon scoop out the seeds from the middle. These will make your tzatziki too watery. Grate it on the biggest hole of a box grater and squeeze out any excess water over the sink.
- Stir into the yogurt (when you open it pour away any excess liquid on the top rather than stirring it in) with the garlic and mix well.
- Season to taste with the lemon juice and sea salt, then cover in cling film and refrigerate to let the flavours meld.
Notes
- All together this recipe makes a good bowl of Tzatziki and 8 large pitta breads, so makes a generous lunch for four or a good starter to a mezze meal for 8.