Tzatziki Dip
(1)
10 minutes
Tzatziki is a yoghurt dip that I always make for souvlaki. I omit the traditional cucumbers and focus more on the lemon and mint. It's also a great dip for raw vegetables like cauliflower, carrots and broccoli.
2 people made this
Ingredients
Serves: 4
- 1 cup Greek yoghurt
- 10 mint leaves, finely sliced
- 2 cloves garlic, finely chopped
- juice of two small lemons, or more to taste
- 2 tablespoons olive oil
- salt, to taste
- freshly ground black pepper, to taste
Directions
Preparation:10min ›
Ready in:10min
- Mix the yoghurt, mint and garlic in a bowl.
- Add the lemon juice and olive oil and a sprinkling of salt. Add pepper to taste. Taste the tzatziki and see if you want to add more lemon juice or salt.
- Tzatziki can be eaten right away, but it improves greatly if chilled for a few hours to allow the flavours to meld. Will keep, covered, two days in the refrigerator.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
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This recipe was a big hit with my family. I served it with barbecued lamb cutlets. - 08 Apr 2015