betty's tzatziki dip
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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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yield
10 -12
prep time
10 Min
cook time
2 Hr
method
No-Cook or Other
Ingredients For betty's tzatziki dip
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1 lb (500 g) tub of greek style yoghurt
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1 lebanese cucumber
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1 small fresh garlic clove, crushed (or use half of one if it's big)
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1/2 teaspoon salt
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2 tablespoons lemon juice
How To Make betty's tzatziki dip
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1Using 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)
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2Chop the cucumber "skins" as small and fine as you can. I aim for pieces the size of rice grains.
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3Put the chopped cucumber in a clean cotton tea towel and sprinkle with the salt. Leave for 2 minutes.
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4In a bowl, pour in the yogurt , add the crushed garlic and lemon juice and give a stir.
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5After 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.
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6Place the now squeezed cucumber in the yogurt mix and stir well.
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7Cover and pop in the fridge for a couple of hours or even a few days. Serve and enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Betty's Tzatziki Dip:
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