Egg Free Gluten Free/ GF option Ketogenic (Keto-friendly) Lunch Nut Free Sides/Light Bites Starters Vegetarian

Tzatziki

19th July 2018

Prep Time15 mins

Yields1 Serving

 120 g cucumber (peeled and deseeded)
 280 g greek yoghurt
 2 garlic cloves
 15 g olive oil
 of lemon juice
 handful of dill

1

Firstly, peel your cucumber. Then slice it in half length ways and deseed it. Once this has been done finely dice the cucumber. I then place it in some kitchen roll to try and soak up some of the water from inside, you can always try and pat them dry to help.

2

Add your yoghurt, garlic, oil and dash of lemon into a bowl and mix thoroughly.

3

Now finely chop the dill and add to the yoghurt mix along with your cucumber. Once again mix thoroughly and then you are ready to serve. If you have any dill left you can place some on top as a garnish.

Ingredients

 120 g cucumber (peeled and deseeded)
 280 g greek yoghurt
 2 garlic cloves
 15 g olive oil
 of lemon juice
 handful of dill

Directions

1

Firstly, peel your cucumber. Then slice it in half length ways and deseed it. Once this has been done finely dice the cucumber. I then place it in some kitchen roll to try and soak up some of the water from inside, you can always try and pat them dry to help.

2

Add your yoghurt, garlic, oil and dash of lemon into a bowl and mix thoroughly.

3

Now finely chop the dill and add to the yoghurt mix along with your cucumber. Once again mix thoroughly and then you are ready to serve. If you have any dill left you can place some on top as a garnish.

Tzatziki

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2 Comments

  • Reply
    Laura
    26th July 2018 at 10:41 pm

    Totally my fav! So easy to make. How long does yours last though? I’m always afraid to make to much and it go off, so I just make small amounts. But would love to make a bulk of it

    • Reply
      Chloe
      26th July 2018 at 11:37 pm

      I personally love it too much so usually finish it within the same day. The longest I’ve left it so far has been 3 days and it still tasted absolutely fine

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