TZATZIKI
- Richard Rodriguez
- 7 days ago
- 2 min read
One of my all-time favourite dips (or sauces… I’m never quite sure what to call it!). It’s fresh, creamy, garlicky and packed with flavour.
It’s just as good with a warm pitta for dipping as it is drizzled over homemade kebabs like we did tonight.
And before anybody calls the Greek police… 🇬🇷👮😂 I know this should be made with proper Greek yoghurt, but I couldn’t get any, so I used Greek-style yoghurt instead. It still tasted incredible!
Makes 1
Ingredients
250g Greek-style yoghurt (or Greek yoghurt if you can get it)
½ cucumber, grated, seeds removed and squeezed dry
2-3 garlic cloves, grated
A few sprigs of fresh dill, finely chopped
A few sprigs of fresh mint, finely chopped
Extra virgin olive oil (Greek olive oil if you really want to take it that extra Greek step 😉)
White wine vinegar
Salt
Freshly ground black pepper
Method
Cut the cucumber in half lengthways and use a teaspoon to scoop out the seeds and watery centre. Grate the cucumber, then squeeze out as much excess liquid as you can.
Add the grated cucumber to a bowl along with the garlic, chopped dill and chopped mint.
Add the yoghurt, season with salt and freshly ground black pepper, then add a generous glug of extra virgin olive oil and a splash of white wine vinegar. Use more olive oil than vinegar.
Mix everything together until well combined.
Taste and adjust the seasoning to your liking. I ended up adding an extra garlic clove and another small splash of white wine vinegar.
Cover with cling film and pop it in the fridge until you’re ready to use it. This gives all those lovely flavours time to get to know each other.
Just before serving, give it a quick stir, drizzle over a little extra virgin olive oil and finish with another sprinkle of fresh dill and a few fresh mint leaves.
Perfect with warm pitta, grilled meats, homemade kebabs or simply eaten by the spoonful… I won’t judge. 🤌🏽🇬🇷