1/1 Photo of Tzatziki (Yoghurt, Cucumber, Garlic and Mint Dip)
THIS is how tzatziki should be. NO ONIONS! I've never had tzatziki with onions before but notice that most of the recipes on here seem to include them?! This is simple, delicious and exactly as authentic Greek tzatziki should be. I make this with virtually fat free greek yoghurt and about half the oil and it still comes out beautifully. Keeps in the fridge for 2-3 days, however I suggest you make it the evening before you want it because leaving it overnight really allows the flavours to infuse. Yummy!
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- 1Put the garlic, lemon juice and olive oil in a small bowl and leave to one side.
- 2Peel alternate strips of skin from the cucumber (ie. peel a strip, miss a strip) and grate coarsely.
- 3Place the cucumber in a sieve and sprinkle with salt.
- 4Leave for approximately 30 mins to allow the water to drip away. Squash any remaining juice out of the shredded cucumber.
- 5Put the yogurt and mint in a bowl. Mix well.
- 6Add the garlic, lemon juice, olive oil and drained cucumber, and season well with black pepper.
- 7Mix well and taste for salt before serving.
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Nutritional Facts for Tzatziki (Yoghurt, Cucumber, Garlic and Mint Dip)
Serving Size: 1 (44 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 37.3
- Calories from Fat 30
- Total Fat 3.4 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 292.0 mg
- Total Carbohydrate 1.8 g
- Dietary Fiber 0.2 g
- Sugars 0.6 g
- Protein 0.3 g
The following items or measurements are not included: