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Light Tzatziki

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 6-8
  • Category: Dips
  • Cuisine: Greek

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

  • 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

  1. 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.
  2. 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.
  3. Season to taste with the lemon juice and sea salt, then cover in cling film and refrigerate to let the flavours meld. 

Notes

  1. 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.