betty's tzatziki dip

Name: Betty's Tzatziki Dip
Prep time: 10 min
Cook time: 2 h
Yield: 10
Cuisine: Greek
Ingredients: - 1 lb (500 g) tub of greek style yoghurt; - 1 lebanese cucumber; - 1 small fresh garlic clove, crushed (or use half of one if it's big); - 1/2 teaspoon salt; - 2 tablespoons lemon juice

5 Pinches

Betty Bramanis

Sydney

Updated on Mar 17, 2018

Creamy, tangy and delicious. This dip is one I regularly make to serve on the side of meals rather than just enjoying with crackers and chips (though that to is great). I serve this will grilled chicken, Greek style dishes and fish. This recipe needs to made a few hours before needed for the flavours to develop. Please do NOT use low fat yogurt as your base. Note - cook time is fridge time.

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prep time 10 Min

cook time 2 Hr

method No-Cook or Other

yield 10-12 serving(s)

Ingredients

- 1 lb (500 g) tub of greek style yoghurt
- 1 lebanese cucumber
- 1 small fresh garlic clove, crushed (or use half of one if it's big)
- 1/2 teaspoon salt
- 2 tablespoons lemon juice

How To Make betty's tzatziki dip

Step 1

Using a sharp knife, slice the cucumbers only removing the skin and the white part. You should have a remaining middle filled with seeds. Discard this or eat it while you keep going (I do the latter)

Step 2

Chop the cucumber "skins" as small and fine as you can. I aim for pieces the size of rice grains.
Step 3

Put the chopped cucumber in a clean cotton tea towel and sprinkle with the salt. Leave for 2 minutes.
Step 4

In a bowl, pour in the yogurt , add the crushed garlic and lemon juice and give a stir.
Step 5

After 2 minutes wrap up the cucumber in the tea towel and over your kitchen sink squeeze - you'll have a stream of green cucumber liquid.
Step 6

Place the now squeezed cucumber in the yogurt mix and stir well.
Step 7

Cover and pop in the fridge for a couple of hours or even a few days. Serve and enjoy.
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