Tzatziki dip
A much-loved tangy, creamy dip that pairs well with a wide array of grilled foods, Mediterranean meze platters or just a simple snack with veggie sticks and pita bread for kids and picky eaters (you can remove or reduce the garlic if they find it too spicy).
TZATZIKI DIP
3-4 medium “pickling” cucumbers, coarsely grated
1 cup organic Greek strained yoghurt, as required*
1 tablespoon finely chopped fresh dill
1 clove garlic, peeled and crushed
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
1/4 teaspoon dried mint
1/4 teaspoon sea salt
Place the grated cucumber onto a clean kitchen towel and sprinkle over the salt. Leave up to 10 minutes then squeeze out the cucumber juice with the kitchen towel (I do this over the sink). Place the strained cucumber into a bowl and add the remaining ingredients. Mix well to combine. Adjust the consistency of the dip by adding more yoghurt if you prefer a looser dip*.
Cover and leave it in the refrigerator for at least one hour for the flavours to infuse. If you make this dip the day before you may need to drain off some excess water before serving.
*Note: the amount of yoghurt you use depends of the size of the cucumbers. I prefer to use full fat organic authentic Greek yoghurt. It has a tangier flavour and firmer texture than the more popular Greek-style yoghurt which is usually creamier.
*Dairy-free option: Replace Greek yoghurt with a good quality coconut yoghurt or vegan yoghurt of your choice.
