Tzatziki dip

Cooling cucumber, creamy yoghurt and fragrant dill – this tzatziki dip is brilliant for spring and summer entertaining.

  • 1/2 large cucumber, deseeded
  • 1/2 tsp flaked sea salt
  • 300g full fat Greek yoghurt
  • 1 large clove of garlic, finely grated
  • 1/2 small bunch of dill, fronds picked and chopped (with flowers, if you can get hold of them)
  • 1/2 lemon, juice only
  • 1-2 tbsp extra virgin olive oil

    1. Coarsely grate the cucumber into a sieve or colander and sprinkle over the sea salt. Leave this to drain over a large mixing bowl for at least 30 minutes, stirring occasionally to encourage the water to drain
    2. Next, transfer the cucumber to a clean tea towel or muslin cloth and squeeze out any excess moisture.
    3. In a separate bowl, add the grated cucumber to the greek yoghurt along with the grated garlic, chopped dill and a squeeze of lemon juice then stir well.
    4. Taste to check for seasoning and add more sea salt, pepper, lemon juice or dill as required.
    5. Serve the tzatziki dip drizzled with the extra virgin olive oil and scattered with dill (and the dill flowers, if using). Enjoy with our Sourdough Flatbreads.
Tzatziki with flatbreads



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