Betty's Tzatziki Dip

Betty's Tzatziki Dip Recipe

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Betty Bramanis


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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10 Min
2 Hr
No-Cook or Other


  • ·
    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


  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)
  2. Chop the cucumber "skins" as small and fine as you can. I aim for pieces the size of rice grains.
  3. Put the chopped cucumber in a clean cotton tea towel and sprinkle with the salt. Leave for 2 minutes.
  4. In a bowl, pour in the yogurt , add the crushed garlic and lemon juice and give a stir.
  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.
  6. Place the now squeezed cucumber in the yogurt mix and stir well.
  7. Cover and pop in the fridge for a couple of hours or even a few days. Serve and enjoy.

Printable Recipe Card

About Betty's Tzatziki Dip

Course/Dish: Dips
Main Ingredient: Dairy
Regional Style: Greek
Other Tags: Quick & Easy Healthy

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