Tzatziki dip

tzatziki dip

Marina Iacovou - Research Dietitian & PhD Candidate, 29 May 2015


  • 1kg tub of lactose-free plain sour yoghurt                                         
  • 2-3 cucumbers finely chopped
  • 2 big garlic cloves chopped in half            
  • 1.5 tablespoons of olive oil
  • 1 heaped tablespoon of dried mint flakes


  • Add garlic cloves to olive oil and leave to the side for a few minutes to infuse into the oil
  • Empty yoghurt into a large bowl
  • Mix through cucumber (discard liquid that comes from chopping the cucumber) and mint
  • Discard garlic cloves from the olive oil and stir through olive oil into the yoghurt mixture
  • Taste test and add in more cucumber or dried mint if you prefer
  • Place in the fridge and serve cold in smaller portions: serve as a dip, with meat, in sandwiches, with rice dishes, roast potatoes, or anyway you like.
  • Use 2 tablespoons of finely chopped chives or the green parts of a spring onion instead of ‘garlic’ infused olive oil (still need to add in plain olive oil – use 1 tablespoon instead)
  • This will last in the fridge for 2 weeks
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