Tzatziki

Name: Tzatziki
Yield: Serves 2
Cuisine: Greek recipes
Ingredients: ½ cucumbers; 250g Greek yogurt; Bunch of fresh mint, finely sliced; 1-2 garlic cloves, crushed; Juice of ½ lemon

Published: 7 Jul 15
Updated: 18 Mar 24

Our tzatziki recipe is the real deal with refreshing cucumber, mint, garlic and a squeeze of lemon juice.

You might also like our carrot, butterbean and caraway dip.

Easy
June 2015

Test kitchen approved

Serves 2
Hands-on time 10 min

Our tzatziki recipe is the real deal with refreshing cucumber, mint, garlic and a squeeze of lemon juice.

You might also like our carrot, butterbean and caraway dip.

Gluten-free recipes

Nutrition: per serving

Calories: 134kcals
Fat: 7.7g (5.3g saturated)
Protein: 7.5g
Carbohydrates: 8.7g (7.5g sugars)
Fibre: 1g
Salt: 0.5g

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Ingredients

½ cucumbers
250g Greek yogurt
Bunch of fresh mint, finely sliced
1-2 garlic cloves, crushed
Juice of ½ lemon

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Method

Halve the cucumber lengthways and scoop out the seeds (discard). Coarsely grate the flesh into a sieve set over a bowl, scatter with sea salt and leave to drain for 5-10 minutes. Put the yogurt in a mixing bowl with the mint, garlic and lemon juice. Squeeze out as much water as you can from the cucumber, then stir through the yogurt mix. Season to taste, then serve.

Try tzatziki served with crisps or tortilla chips with our sweetcorn salsa and artichoke and basil dip (pictured).