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RECIPE
500g Greek Yoghurt, Full Fat (see notes)
1/2 Lebanese cucumber, peeled
1/4 cup olive oil (see notes)
2 garlic cloves, minced
1 tsp fresh mint, finely chopped
1 tsp salt
Instructions:
Tzatziki Dip
Let’s begin with the yoghurt. If you want more information on what type to use, see the notes below. Place a cheese cloth, otherwise known as a muslin cloth over a sieve. Pour the yoghurt into it and tie a tight knot at the top. Place over a large bowl and place it in the fridge overnight or 24 hours. The longer you let it strain, the thicker your dip will be. Once it’s finished straining, discard the water from the yoghurt and place the strained yoghurt into a medium sized mixing bowl.
Grate the cucumber and place in the cheese cloth. Squeeze it hard to get rid of any of the water from the cucumber. There’s a lot and not straining it will make your strained yoghurt watery again.
Add the strained cucumber in the yoghurt along with the minced garlic, salt, olive oil and chopped mint. Mix until well combined.
To serve, place in your nicest bowl, create a swirl with a spoon and drizzle with some olive oil. Place a black olive in the centre.
Notes
Storage
Dip can be stored in an airtight container for up to 2 weeks.
Greek Yoghurt
Make sure you use full fat yoghurt for this recipe. Using low fat yoghurt is pointless because it’s mostly made up of water and we’re draining it. It’ll just result in less yoghurt and more wastage.
Olive Oil
Make sure you’re using really good quality olive oil here because it really makes a difference. You could use the light extra virgin kind, but I find the full flavoured dark one adds more flavour.