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Greek Yoghurt & Cucumber Dip (Tzatziki)

Serve as a dip with crusty bread, fresh vegetables such as broccoli or cauliflower broken into florets or carrot and celery cut into julienne strips.  For special appeal, spoon the Tzatziki into a hollowed bread roll and serve with the raw prepared vegetables!

1 large cucumber peeled and finely grated
500 ml Greek or full cream yoghurt
1 clove garlic, crushed
salt and white pepper

To serve and garnish (optional)
freshly ground black pepper
a little crumbled Feta cheese
fennel sprigs or mint to garnish

  1. Place the cucumber into a fine sieve over a bowl to drain well. Line a colander with a double layer of porous kitchen cloth and pour the yoghurt into the colander.
  2. Drain for about 10 – 15 minutes or until a good thick consistency is obtained.
  3. Add the yoghurt and garlic to the cucumber and mix well.
  4. Season to taste with salt and white pepper, cover and chill well.
  5. Sprinkle with black pepper before serving and garnish with fennel sprigs or mint .
  6. Refrigerate up to 4 days.

Makes 500 ml dip or 10 to 12 servings.