Yoghurt and cucumber dip (Tzatziki) | Women's Weekly Food
This creamy yoghurt-based Greek dip can be enjoyed with vegetable sticks, crackers, bread, on souvlaki or as part of a tasting plate.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- Yoghurt and cucumber dip (tzatziki)
- 500 grams greek-style yoghurt or plain yoghurt
- 1 (130g) lebanese cucumber, peeled, grated coarsely
- 1/2 teaspoon salt
- 1 clove garlic, crushed
- 1 tablespoon lemon juice
- 1 1/2 tablespoon shredded fresh mint leaves
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