Yogurt and Cucumber Dip

Tzatziki is made of strained goat or sheep yoghurt mixed with cucumbers, garlic, salt, olive oil, pepper, dill, occasionally lemon juice, parsley and mint is added. It is always served cold, as an accompaniment, a sauce and is frequently served with bread as a starter or part of the first course.  I personally enjoy this good fresh versatile yogurt dip recipe.

Ingredients

80 g English Telegraph Cucumber deseeded
½ tsp Olive oil
200 g Greek Yogurt
¼ tsp Crushed garlic
10 leaves chopped mint
½ tsp lemon juice
Salt and pepper to season

Method

With a few ingredients it is easier to make this dip than spelling tsatziki. Cut cucumbers in half lengthways, remove the seeds and finely chop the remainder. Gently combine and blend the yogurt, olive oil, garlic, mint, lemon juice, salt and pepper in a bowl. Place dip in a serving bowl, store covered in the fridge and serve chilled.

Note: English cucumbers have a thin, edible skin and undeveloped seeds making them ideal for tzatziki, as less moisture will seep into the final product. Low fat and fat free yogurts do not provide the desired richness or consistency. Greek style yogurt has the consistency somewhat like a thick sour cream or ricotta cheese.

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