Tzatziki – Greek yogurt dip
(Yogurt, Cucumber & Garlic Dip)
Appetizer / Dip
Ingredients
Main ingredients
- 500 g Greek yogurt (2%)
- 1 cucumber
- 1 carrot
- 1–2 garlic cloves
- 2 tbsp red wine vinegar
- 3 tbsp Lydelia extra virgin olive oil
- Salt & pepper, to taste
Instructions
- Prepare the cucumber and carrot Peel the cucumber (optional, if you like extra texture) and grate it on a box grater. Place the grated cucumber in a clean kitchen towel or cheesecloth, sprinkle lightly with salt, and squeeze out as much liquid as possible — this keeps the tzatziki from going watery. Grate the carrot.
- Combine the base In a mixing bowl, add the Greek yogurt, garlic, olive oil and vinegar. Mix well until smooth.
- Add the vegetables Stir in the squeezed cucumber and grated carrot.
- Season Add salt to taste and a pinch of black pepper if you like.
- Chill Cover and refrigerate for at least 1 hour before serving to let the flavours blend.
- Serve Drizzle with a little extra olive oil and garnish with a sprig of dill or a few cucumber slices. Serve with warm pita, fresh bread, grilled meats, or as part of a meze spread.