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Greek Cucumber Dip – Tzatziki

by Vee (follow)
Easy (2874)      Vegetarian (1517)      Quick (1387)      Dip (68)      Yoghurt (54)      Greek (38)      Condiment (18)      Antipasto (13)      Tzatziki (4)      Mezze (2)     


Served cold, tzatziki is a refreshing cucumber dip that originated in Greece. Often served as part of a mezze platter, it can also be used to complement grilled meats such as lamb. You can buy tzatziki ready made from the super market, but there is something special about making it yourself. Once made, it can stay in the fridge in an air-tight container for up to three days.

Preparation Time: 15 minutes
Cooking Time: Nil minutes
Makes: 10-12 servings

3 Lebanese cucumbers
1 ½ cups plain yoghurt
1 tablespoon salt
Pepper, to taste
1 tablespoon Virgin olive oil
1 tablespoon Balsamic vinegar
2 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon dried dill


Peel, deseed and grate cucumber. If you find that the cucumber is too flimsy to grate, pulse in a blender.

The best way to deseed a cucumber is to use a teaspoon and scrape out the seeds.

You can leave the seeds in the cucumber as they are. However, the end product will be more watery than if you were to remove them.

Toss with salt, and, using a sieve, drain as much juice from cucumber as possible.


Mix yogurt and cucumber in a large bowl.
Stir in garlic, lemon juice, olive oil, vinegar and dill.


Season to taste with salt and pepper.
Place in fridge for 10-15 minutes before serving – optional.
Serve as a dip with crackers or fresh bread, or as a condiment alongside grilled meaty mains.


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