The BBC Good Food logo
Tzatziki with chips

Easy tzatziki

By
A star rating of 5 out of 5.1 ratingRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 6 - 8

Enjoy tzatziki both as a dip or a sauce to go alongside barbecued meats. A small shop-bought tub is never enough, and it's so easy to make your own

  • Gluten-free
Nutrition: Per serving (8)
NutrientUnit
kcal116
fat9g
saturates5g
carbs4g
sugars3g
fibre0g
protein4g
salt0.1g
Advertisement

Ingredients

  • 1 large cucumber, peeled, halved and deseeded
  • 500g Greek yogurt
  • 1 small garlic clove, crushed or finely chopped
  • 3 tbsp white wine vinegar
  • 2 tbsp olive oil
  • small handful of mint leaves or dill sprigs, finely chopped

Method

  • STEP 1

    Coarsely grate the cucumber along the length to create long strands, tip into a sieve set over the sink or a bowl, mix in a large pinch of salt and set aside for 10 mins. Tip the yogurt, garlic, vinegar and olive oil into a bowl and season with black pepper.

  • STEP 2

    Squeeze as much liquid out of the cucumber as you can using your hands, then stir through the yogurt mixture along with the mint, taste for seasoning and serve. Can be made a day ahead and chilled – just give it a good stir before serving.

Goes well with

Recipe from Good Food magazine, August 2021

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content