An easy tzatziki recipe to whip up and enjoy

Tzatziki is spring in a dip. It’s light and tangy and if you have a cucumber lying about, it practically makes itself. Be sure to use Greek yoghurt when whipping it up, as it’s meant to be quite thick and chunky.


1 cup double thick Greek yoghurt
½ cucumber
1 garlic clove, crushed
Salt and pepper, to taste
Mint for garnishing (optional)


1. Grate the cucumber. We used the Eva Solo Grating Bucket. Place onto a clean dishcloth and squeeze out all the excess liquid. Israeli cucumbers, the ones that resemble slightly over-sized baby marrows, are a real champ here as they have a lower moisture content but when squeezed, conventional cucumbers work fine.

2. Add the cucumber to the greek yoghurt. Now either add in your crushed garlic or grate it over your tzatziki dish through a finer grit grater, like the Cuisipro SGT Fine Flat Grater. Don’t forget to peel it first and watch out for your fingertips.

3. Once that’s all in, season to taste with salt and pepper. Combine all these ingredients with a good stir and you’re good to go. Cover and refrigerate until required.

4. Garnish with mint (optional) and serve your tzatziki as a dip, with crisp pita bread or as a side dish with barbequed lamb cutlets.

The fresh flavours of tzatziki also work well with minted lamb balls as well as barbecued calamari and chorizo skewers. In fact, where compatibility comes into play, the world is your oyster.