Tzatziki - yoghurt, cucumber, mint and garlic dip

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Serves: 8

By roonstermabel

(2 Votes) 2


  • 2 tbsp olive oil

  • 2 cloves garlic

  • 2 tsp mint dried or fresh

  • 1 tbsp lemon juice

  • 1 small cucumber

  • 600g plain yoghurt thick, preferably Greek


  1. Put the garlic, olive oil and lemon juice in a bowl and put to one side.
  2. Peel the skin off the cucumber, grate it coarsely then sprinkle with salt and leave to drain over a bowl in a sieve for about 1 hour so the juice can drip away. Give it a helping hand by squeezing out some of the excess juice.
  3. Put the yoghurt in a bowl, stir in the mint then add the garlic oil/juice mixture and the drained grated cucumber. Mix well and then add further seasoning to taste if required.

Handy Hint

Make sure you squeeze out the excess juice from the cucumber or else it could end up a bit runny!

Additional Information

  • sauce

  • Make Ahead

  • greek

  • yoghurt

  • Snack

  • Side

  • Vegetarian

  • Nut Free

  • Gluten Free

  • Egg Free

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Your comments

  • nellyfin 01/04/09 21:26

    i made this to go with a curry. The kids all enjoyed dipping their poppadoms in. Tasted great!

  • roonstermabel 17/01/08 20:09

    this is a great success with children and adults alike! easy and fun for kids to help make and great for their packed lunches too. It is also nice to make when grown up friends come round too, served with veggie sticks, tacos and a nice glass of wine!