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Tzatziki Recipe-703

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This simple Greek dip makes a good start to a casual meal, served with a selection of cruditès.

Yield: Makes 4 servings
Prep time: 10 Mins


  • 1 cucumber, peeled and coarsely grated
  • Salt
  • 1½ cups Greek yogurt
  • 3 garlic cloves, crushed, or more to taste
  • 2 tbsp chopped dill or mint
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar


 1. Put the cucumber in a bowl, sprinkle with salt, and let stand for 30 minutes.

2. Rinse the cucumber well to remove the excess salt. A handful at a time, squeeze out the excess liquid, putting the cucumber in a bowl.

3. Add the yogurt and stir. Add the garlic, mint, olive oil, and vinegar and mix well. Cover with plastic wrap and chill until needed.



Prepare ahead:

The dip can be refrigerated for up to one day; stir before serving. Good with warmed pita bread and a variety of vegetables, such as carrot, celery, fennel, and pepper slices, for dipping

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

132kcal (7%)
133mg (13%)
4mg (6%)
34mcg RAE (1%)
12mg (4%)
336mg (14%)
3g (14%)
10g (15%)
1mg (4%)

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