Whether you’re entertaining or prepping a mid-afternoon snack, dips often come in handy, from crackers, bread, to fritters and more. With the days getting warmer, switch things up with this Tzatziki recipe, which also contains the refreshing zing of lemon. Don’t hesitate to add it into your dinner selection, too!
- 500 g Greek-style yoghurt or plain yoghurt
- 1 (130 g) Lebanese cucumber, peeled, grated coarsely
- ½ tsp salt
- 1 clove garlic, crushed
- 1 tbsp lemon juice
- 1½ tbsp shredded fresh mint leaves
Place the yoghurt onto a large square of double-thickness muslin cloth. Tie the ends of the cloth together and hang it over a large bowl, or place in a sieve. Refrigerate for about 2 hrs or until the yoghurt is thick.
Meanwhile, combine the cucumber and salt in a small bowl and let stand for 20 mins. Gently squeeze out excess liquid.
Combine the yoghurt, prepared cucumber, garlic, juice and 1 tbsp of the mint in a small bowl and mix well. Serve topped with remaining mint.
TIP Tzatziki is served with bread or crackers and is delicious as an accompaniment to barbecued seafood and meat.