Friday 3 December 2010


Greek Tzatziki Dip

1. Greek yogurt (500g)
2. Cucumber (1)
3. Garlic (2 cloves)
4. Dill (2 tbsp) or a whole bunch (I prefer to use a bunch, as it taste so great in the dip!)
5. Olive oil (1 tbsp)
6. Lemon juice (1 tsp)
7. Salt and pepper (1 pinch)

1. Peel cucumber and remove seeds. Then grate it and drain out the water as much as you can.

2. Pressed 2 cloves of garlic and set aside for 5 mins, and wash and chopped dill.

3. Add cucumber, pressed garlic, dill, olive oil, lemon and salt into greek yogurt (preferably the low fat version) and blend/stir by hand.

Ready to serve :-). Goes well with grilled salmon (picture 1), green salad (picture 2), raw carrot sticks (picture 3), raw celery sticks, raw cucumber sticks, chips, meat balls, babeque sticks, etc.

If you don't have time to grate the cucumber, just leave it out. It tastes great just with the dill, although you can no longer call it a Tzatziki dip.

Additional Information:
Dips and sauces do not have to be unhealthy and fatty to taste good. This is a very healthy and tasty dip, because it is made with yogurt, to be exact, greek yogurt, instead of cream.

You can also substitute the greek yogurt with normal natural yogurt, although it will not be as creamy.

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