This is a very quick homemade Tzatziki recipe to make a classic dip using Greek yoghurt, cucumber, garlic and mint – a perfect sauce for BBQs, kebabs or as a party dip.
Homemade Tzatziki Dip Recipe
Tzatziki is basically a yoghurt and mint sauce you’ll usually find at Greek restaurants.
It’s really refreshing and goes lovely as an accompaniment to BBQ foods, kebabs, grilled vegetables, falafels, or is great as a dip on its own.
It’s a very quick recipe, and the only thing you really need to take a little time over is draining the cucumber.
As the cucumber is moist, it will water down the sauce, so try to remove as much of the liquid from the cucumber before mixing it in.
After finely chopping or grating the cucumber, place it in a sieve over the sink to let the moisture drip away.
200 g Greek yoghurt
½ cucumber finely chopped
Bunch fresh mint (you can use freeze-dried) roughly chopped
1 garlic clove, finely chopped or minced
1 tbsp lemon juice
¾ tsp oregano
Salt and pepper
It couldn’t be easier.
Put all the ingredients into a small bowl and mix thoroughly.
You might want to taste-test the Tzatziki Dip as you are mixing.
Some Greek yoghurts can be sour so adjust the dip by adding more lemon or salt and pepper as required.
Leave the Tzatziki in the fridge until ready to serve.
Tip: If you leave the dip overnight it allows the cucumber and mint to flavour the yoghurt more.
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- 200 g Greek yoghurt 36p
- ½ cucumber, finely chopped/grated 30p
- Bunch fresh mint 10p
- 1 garlic clove, finely chopped or minced 1p
- 1 tbsp lemon juice 5p
- ¾ tsp oregano 8p
- Salt and pepper
- Put all the ingredients into a small bowl and mix thoroughly.