Yoghurt garlic dip

Yoghurt garlic dip

Tzatzíki

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

Ingredients

Quantity Ingredient
2 medium cucumbers
or 1 telegraph cucumber
1 teaspoon salt
500g greek-style natural yoghurt
2-3 garlic cloves, finely chopped
1/3 cup extra-virgin olive oil

Method

  1. Put 1 peeled, deseeded and finely diced telegraph or 2 medium cucumbers in a colander and sprinkle with 1 teaspoon salt. Place the colander over a large bowl. Place a plate on top of the cucumber, and then place a heavy weight on the plate. Drain overnight in the refrigerator.
  2. Meanwhile, lay two 60 cm clean muslin squares on top of each other in a small strainer, and scoop 500 g Greek-style natural yoghurt into the centre. Bring the corners of the muslin together. Suspend the yoghurt in the strainer over a bowl and drain overnight in the refrigerator.
  3. At the same time, put 2–3 finely chopped garlic cloves and 1/3 cup extra-virgin olive oil in a glass jar and stand to steep overnight; do not steep garlic for any longer than this.
  4. The next day, combine the yoghurt, cucumber, garlic and garlic-infused oil and mix well. Season to taste with salt and freshly ground black pepper and add lemon juice, if you like.
  5. Drizzle extra-virgin olive oil over the top and serve as a dip with pita bread or as a sauce for souvlaki or dolmades and cooked meats.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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