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A traditional Greek tzatziki dip, sour and creamy with a garlic flavour and herbal aroma, a refreshing dip

Tzatziki dip

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  • 500 g low fat Greek yoghurt
  • 1 large cucumber – peeled, seeded and grated
  • 2 cloves garlic – crushed
  • ½ tsp greenfields sea salt
  • ¼ tsp Greenfields ground black pepper
  • 2 tsp Greenfields mint
  1. Line a colander or sieve with muslin or kitchen roll and place over a bowl. Empty yoghurt into the prepared colander and strain for at least 4 hours, until most of the water has drained.
  2. Press excess liquid out of the grated cucumber. In a medium bowl, stir together the cucumber and strained yoghurt. Mix in the garlic, salt, pepper and mint. Taste and add more salt if necessary.
  3. Chill the mixture for 1 to 2 hours.
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