Tzatziki Recipe

Tzatziki is a really easy, healthy prebiotic and probiotic dip to make. 

I use raw organic apple cider vinegar because it has a much milder flavour than malt vinegar and it’s so good for you – the internet is bursting with a million different uses for ACV but I just like to add it to my food.

Greek yogurt aids digestion as does mint and the ingredients combined all taste delicious served with an evening meal, or with crudites, crackers, pitta bread… any way you like really.

Try to buy real Greek yogurt, not Greek style yogurt as it just won’t taste the same. 

Ingredients: 

Greek yogurt – 1 500g pot 

Olive oil – 4 tablespoons 

Raw apple cider vinegar – 2 tablespoons 

Garlic – between 1 and 3 cloves (to taste)

Dried mint – 3 tablespoons (or you could use finely chopped fresh dill)

Cucumber – 10cm piece 

Salt and Pepper – to taste 

Method: 

Grate the outer part of the cucumber avoiding the seeds. Squeeze all extra liquid out of the grated cucumber and add to the mixing bowl along with the dried mint, salt and pepper. 

Crush the garlic using a garlic crusher and add to the bowl.  I use 2 or 3 cloves of garlic but you may prefer to use just one. 

Add the yogurt, olive oil and vinegar, and mix together. 

Tzatziki tastes delicious when made fresh, and even better one day later.

I hope you enjoy - if you give my recipe a try I'd love to know!

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