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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.
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
10 min › Ready in:
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.
This recipe was a big hit with my family. I served it with barbecued lamb cutlets.
- 08 Apr 2015
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