Tzatziki
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Today we have snow. Which means I want something that reminds me of warmer climes and memories of vacations in the sunshine. Tzatziki always transports me to Greece, sitting by the ocean and enjoying the sea breeze.
This is a quick and simple dip that packs quite the flavour punch! There’s a little prep, some stirring and then patience, as this dip benefits from sitting in the refrigerator overnight for the flavours to develop and meld together. I know there are lots of varieties of non-fat Greek yogurt available, but I would strongly recommend for the best results, find the highest fat yogurt you can find - you’ll thank me! I usually use one that is 11%.
This dip can be served along with pork souvlaki, or simply with some pita chip and veggies.
Tzatziki
Tzatziki
Servings: makes approximately 3 cups
Ingredients
500g plan yogurt, full fat
1/2 english cucumber, seeds removed, grated and water squeezed out
2 tbs grated garlic
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil - Greek if you can find it
1/2 cup mint leaves, chopped *
1 tsp salt
1/2 tsp pepper
*Sometimes I also add a teaspoon of dried dill, depending on what I will be serving it with - your choice.
Instructions
Add the yogurt to a bowl
Add the rest of the ingredients and stir to combine
Taste for seasoning, then leave to sit overnight
When ready to serve, taste again for seasoning before serving.
