A standard 200g pot of shop-bought tzatziki isn’t overly expensive, ranging from £1.05 to £1.25 in most supermarkets. But when you make it from scratch, it’s much easier to scale up and enjoy all week, with the added benefit of no unnecessary ingredients.
The Greek dip, traditionally made from yoghurt, cucumber, garlic, and mint, is a sauce for fresh veggies, pita bread, chips, crackers, and more. This recipe by BBC Good Food is hailed as “fresh and simple,” and the recipe creator, Barney Desmazery, says it’s “perfect served with toasted pitta bread or slow-roasted lamb.” Keep the dip in an airtight container and consume within three days.
One of the best things about this recipe is its versatility. Those who like a strong garlic flavour can add an extra clove, or why not include a few extra mint leaves for a boost of flavour?
A BBC Good Food member who gave the recipe a five-star rating suggests adding a little bit of sugar and lemon for “an extra swing zing”, claiming it “worked a treat”.
Another said the tzatziki is “so easy and delicious…you will never buy shop-bought again”.
Tzatziki recipe
Ingredients (six servings)
Half cucumber, halved and deseeded
170g pot Greek yoghurt
One small garlic clove, crushed
A handful of mint leaves, chopped
How to make tzatziki
Wash the cucumber and grate it coarsely with a cheese grater onto a large plate.
Sprinkle the cucumber with a pinch of salt and squeeze out all the liquid using your hands.
Tip the grated cucumber into a bowl with the yoghurt, then add the garlic and mint leaves (discarding the stems), and mix well.
Serve the dish as it is, or add a slice of lemon on the side. Alternatively, sprinkle with some paprika for extra flavour.
