Tzatziki - yoghurt,cucumber & garlic dip

Many of us have a surplus of cucumbers at this time of year and Tzatziki - cucumber, yoghurt and garlic dip is one way of using those surplus cucs. It's a nice refreshing summer dip.

• One medium cucumber (I find ridge cucumbers are tastier).
• About 400 gm of greek or unflavoured yoghurt.
• One or two small garlic cloves.
• A tablespoon of olive oil.
• A small bunch of fresh dill.

Peel the cucumber, split lengthways and scoop out the seeds (if you leave the seeds in it will make the Tzatziki too watery). Finely chop or grate, sprinkle with salt and leave for about an hour. Then pour off the water and wring out any remaining by wrapping in a cloth and squeezing.

Crush or press the garlic (start with just one clove – you can add another according to taste).

Finely chop the dill.

Mix garlic, dill, olive oil together with the cucumber in a pestle and mortar and crush.

Add the above mixture to the yoghurt and stir. Add more garlic or dill according to taste.

Pop into a covered container in the fridge and serve with whatever you fancy.

 

Yummy, i'll put some together for the next BBQ we have!

 

In Cyprus they crush pitted kalamata olives and mix that in to it too. Olive oil and balsamic vinegar in a side dip and home made hot pitta bread just finishes it off.

A bit of bbq-d squid doesnt go amiss with it either.