Serving: Approx. 1 bowl

Tzatziki Cucumber Dip Ingredients:

1 medium-sized cucumber
approx. 300-350grams full fat greek yoghurt
2 garlic cloves
2 tbspns lemon juice
1 tbspn olive oil
seasoning: salt & pepper, dried dill, fresh mint (some chopped finely into the tzatziki plus a few leaves to garnish*)

Peel, deseed the cucumber and grate it
Drain and press out as much water as you can from the grated cucumber (do this in a sieve**)
grate or mince the garlic into the bowl
add the rest of the ingredients and combine well. As per my usual suggestion…taste taste taste..and season accordingly. It should have quite a strong garlicy flavour with cool undertones from the yoghurt and a fresh zingy taste from the mint lemon combination 🙂

Tip: let it sit in  the fridge for at least an hour before diving in…the longer it sits in the fridge, the more time you give the flavours to combine.

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* The amount of mint and dill that you use varies according to what you prefer. I use Mentha Glaciale which grows on my roof…and it has a very intense flavour so just a couple leaves are more than enough for me

**The draining of the cucumber water is crucial to making a good tzatziki. The more you drain, the better the result. Oh and don’t throw away the cucumber water! Add some fresh lemon juice and let it cool down in the fridge…then drink it! 🙂

Serving Suggestions:
Serve as a dip with nacho chips and crudiments or  alternatively dollop some of the tzatziki on top of  a burger or bean patty 

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