Greek Cucumber Yoghurt Dip (Tzatziki) 🥒🇬🇷
I am sharing with you a tzatziki recipe from the Fresh Connection family kitchen. Tzatziki is made from strained yoghurt, mixed with cucumber, garlic, salt, olive oil and sometimes lemon juice, and dill, mint or parsley.
Serve as a dip with veggies, crusty bread or crackers. Or in your pita wrap, sandwich or with grilled meat.
If you enjoy making this recipe, please comment at the end of this page or share with good friends.
- 2 lebanese cucumbers, roughly peeled, seeds removed and finely grated
- 500 g Procal yoghurt or a similar Greek yoghurt (full fat, natural)
- 2-3 cloves garlic, crushed
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon fresh dill or parsley, finely chopped
- 1 tablespoon lemon juice (optional)
- 1 teaspoon salt
- 1-2 tablespoons olive oil
- mint, parsley or dill sprig for topping
- Line a colander with muslin or a clean chux cloth and place over a bowl.
- Empty the yoghurt into the colander that has been lined, and tie the two opposing ends of the cloth together. This is to keep your yoghurt clean.
- Strain for at least 6 hours, until most of the water has drained off.
- When the yoghurt has been strained, remove it from the cloth and place in a large bowl to allow for mixing with the rest of the ingredients.
- Wash the cucumbers well, pat dry and peel them roughly, but not completely
- Slice the cucumber in half lengthways, and remove the seeds from the cucumber by dragging a spoon down the middle.
- Finely grate the cucumber, or chop it in the blender, and add it to a strainer. Let it drain for 45-60 mins. Squeeze out any excess water with a paper towel.
- Place the grated cucumber into the strained yoghurt, along with the remaining ingredients.
- Mix really well, cover and place in the refrigerator for at least 4 hours before serving.
- Dress the tzatziki with a sprig of dill, parsley, mint or an olive, and a splash of olive oil before serving
Tips and tricks
The key to a great tzatziki is a good natural yoghurt (not sweetened) that has been strained well. Beware of some brands that are labelled classic Greek yoghurt. They are not suitable for tzatziki (or curries) as they have added sugar and are sweet. We only use Procal yoghurt and have found it to be the most authentic Greek yoghurt that suits all our cooking and breakfast needs.
Tzatziki will always taste better at least a day after you have made it, so it's perfectly fine to make it in advance.