Tzatziki dip
Ingredients
- 1/2 a (organic) cucumber
- 1 garlic clove, finely chopped
- 1 tablespoon dill, chopped
- 250 grams of Greek yogurt
- 1/2 teaspoon white wine vinegar
- 1 tablespoon olive oil
- Seasalt and pepper to taste
Story
Allergens
Cut the cucumber lengthwise, then scoop out the seeds with a spoon. Grate the cucumber using a box grater, then place the shreds in a fine mesh strainer and squeeze out as much liquid as possible. Sprinkle with sea salt, then let it stand for at least 10 minutes to drain any remaining water. Squeeze once more to drain.
Mince 1 clove garlic finely and chop 1 tablespoon fresh dill. When the cucumber is ready, mix cucumber, garlic, dill, 250 grams of Greek yogurt, 1/2 tablespoons white wine vinegar, 1 tablespoon olive oil, sea salt and a few grinds of fresh ground black pepper to taste. Refrigerate for at least 1 to 2 hours so the flavors can blend well. Taste again and add any one of the ingredients extra if needed. Keeps up to 1 week in the refrigerator.
To serve, drizzle with olive oil; Serve with pita, crackers, a quinoa salad or some raw veggies 🙂
