A homemade dip – who has time for that?! You do. Tzatziki is one of those nibblies that never fails to impress, and especially when it’s made from scratch.
This recipe is gluten, nut and egg free so it is perfect for entertaining the masses. You can even mix it all up just before serving – or prep ahead if you need.
Prep time: 10 mins
Makes: 2 cups
- 1 large cucumber (350-400g), finely grated
- 1 cup (260g) Greek yoghurt
- 1 cup (240g) sour cream
- 1-2 cloves garlic, crushed
- 1/2 tsp fresh dill, finely chopped
- 1/2 tsp fresh mint, finely chopped
- sea salt and pepper, to taste
- Finely great the cucumber and drain through a sieve, or wrap in a table cloth to remove excess water.
- Place all ingredients in a medium-sized bowl and stir to combine.
- Serve chilled with meat or vegetables.
Serving and storing leftovers: Serve immediately or store in the fridge for up to four days.
Mandy Sacher is a paediatric nutritionist and founder of Wholesome Child, a great resource for helping parents choose nutritious food for kids. She's also written Wholesome Child: A Complete Nutrition Guide and Cookbook, a handy alternative to processed, sugar-pumped sweets.
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