Cool and fresh, Tzatziki a great dip to have in your fridge at all times as it goes with EVERYTHING! It’s a party fave when served with pitta breads, fresh vegetables and some falafel as it’s great for picking at throughout the evening.
WE MADE THIS!
This was our favourite recipe, with grated cucumber and dill combining to make a fresh tasting dip. It’s nice and quick – only 15 minutes, including time to salt the cucumber.
TIME: 15 mins / DIFFICULTY: EASY / MAKE IN ADVANCE
Peel then grate the cucumber. Toss in a bowl with a pinch of salt and 1 tbsp white wine vinegar. Set aside.
Mix the yoghurt, minced garlic, olive oil and the remaining white wine vinegar until creamy.
Squeeze the cucumber with your hands to drain any more liquid, then add the cucumber to the yoghurt mixture.
Add the dill, taste, and season with salt & pepper.
Keep in the fridge until you’re ready to serve with pitta bread, souvlaki and fresh veg!
Eli from My Greek Dish tested different vegan yoghurts to find the best for this Vegan Tzatziki recipe!