Does this magical dip really need an introduction? Well..if you insist.

Tzatziki is a staple in any Greek or Cypriot diet. It’s eaten with everything. On meat, on keftedes, on gyros, on bread, on a spoon. Everything. It is magical.

Obviously if you’re not comfortable with the garlic you can add as little as you like. I however forfeit socialising for a couple of days and get down and garlicky. Yummers.

This is best eaten on the day it’s made, but it does keep in a fridge for a couple of days afterwards.


  • 500g Greek style yoghurt (you could also use fat free, if you’re diet conscious)
  • 170g cucumber, seeds removed
  • 2 garlic cloves, minced
  • 2 tablespoons chopped mint, preferably fresh
  • 1 tablespoon olive oil
  • Salt
  • Freshly ground pepper
  • 2 kalamata olives to garnish


Using the large holes of a grater, grate the cucumber. Use some absorbent kitchen paper to squeeze and blot any excess liquid from the cucumber.

In a bowl, add the yoghurt, minced garlic, chopped mint, seasoning and olive oil and mix well. Fold in the grated cucumber, and refrigerate for a couple of hours before serving.

Give the tzatziki a quick stir before serving as the cucumber is likely to let out a bit of water. Transfer to a serving bowl and garnish with some sliced cucumber and of course a couple of customary olives.

Dip time!!

Yields around 600g tzatziki.


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