'How To' Make Tzatziki

May 30, 2014

One of the things that signifies the start of summer for me, is when we make our own version of the classic Greek tzatziki. The last couple of days in Aberdeen have given us glorious sunshine, gorgeous blue skies and days of doing nothing other than worrying what ice-cream flavour to pick and what book to read.

Yesterday, my mum and I decided to set about making our home made Tzatziki like dip. We don't follow a recipe, instead we put in rough amounts of the things we think make the dip delicious. When I looked up an actual recipe yesterday, out of curiosity, it turns out we do miss out a few ingredients here and there, but overall the dip still tastes yummy. And here's how its done:

1 Cucumber
1 large pot of natural yoghurt
Olive Oil
Lemon Juice

How To:

  • First, scoop out the inside of a cucumber and put this in a bowl, this is the watery part, and to do this we use a melon baller. Then grate the rest of the cucumber, without skin, and add this to the bowl.
  • Then pour the whole pot of natural yoghurt into the same bowl
  • Add a pinch (1/2 a tea spoon) of salt
  • Then a tea spoon of olive oil
  • Add about 5 mint leaves (but this can be adjusted depending on how much you like mint) and cut them up finely before adding to the mixture
  • And finally, add as much lemon juice as you prefer, we like it to taste quite lemony so for us its a lot. 
  • And mix it all together

We usually leave the dip in the fridge for a day to let the flavours infuse one another, and find that after a few days the dip tastes its best, that's if it actually lasts that long.

It can be served with so many things, we use it as a starter to dip bread into, which is what we did alongside tonight's dinner; as a sauce along with chicken; to dip crisps into... practically anything can go with this refreshing and very summery dip.

Let me know if you try it out, or if you have any suggestions of things to lend my hand to in the future. 


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