Name: Yoghurt and cucumber dip (tzatziki)
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 500 gram greek-style yoghurt or plain yoghurt; 1 (130g) lebanese cucumber, peeled, grated coarsely; 1/2 teaspoon salt; 1 clove garlic, crushed; 1 tablespoon lemon juice; 1 1/2 tablespoon shredded fresh mint leaves

Yoghurt and cucumber dip (tzatziki)

Light, fresh and creamy, this classic Greek tzatziki dip is beautiful enjoyed with vegetable sticks, crackers, bread and as part of a tasting plate when entertaining guests.

Ingredients

500 gram greek-style yoghurt or plain yoghurt

1 (130g) lebanese cucumber, peeled, grated coarsely

1/2 teaspoon salt

1 clove garlic, crushed

1 tablespoon lemon juice

1 1/2 tablespoon shredded fresh mint leaves

Method

1.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 two hours or until the yoghurt is thick.

2.Meanwhile, combine the cucumber and salt in a small bowl and let stand for 20 minutes. Gently squeeze out excess liquid.

3.Combine the yoghurt, prepared cucumber, garlic, juice and one tablespoon of the mint in a small bowl and mix well. Serve topped with remaining mint.

Tzatziki is served with bread or crackers and is delicious as an accompaniment to barbecued seafood and meat.
Note

Woman's Weekly Food

Ingredients

Method

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