1. Recipes
  2. Sides
  3. Tzatziki

Greek

Tzatziki

The cold Greek yoghurt and cucumber dip, thick and garlicky, sharpened with vinegar and loosened with good olive oil. Grated cucumber is salted and squeezed dry so the tzatziki stays firm enough to hold a spoon upright.

SidesSnacksVegetarianUnder 400 kcalUnder 20g carbsUnder 30 min
15 minEasy245 kcalper serving
Tzatziki

Method

  1. Halve 150 g of cucumber lengthways and scrape out the watery seed core with a teaspoon. Grate the flesh coarsely, skin and all, on the large holes of a box grater.
  2. Toss the grated cucumber with 0.25 tsp of the sea salt, tip it into a sieve set over a bowl and leave to drain for 15 minutes. Then gather it in your fists, a handful at a time, and squeeze hard until no more liquid runs out — it should feel almost dry.
  3. Crush 1 clove of garlic with the remaining 0.25 tsp of salt, working it against the board with the flat of the knife until you have a smooth paste with no lumps; raw garlic chunks would dominate the dip.

4 more steps in Feat

Cook it step by step, scale it to your servings, add it to your plan and shopping list, and log it in one tap.

Open in Feat — it's freeiPhone · App Store

Per serving

245kcal
9gprotein
14gcarbs
18gfat
2gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

Was this recipe useful?

More like this

4 more steps in the app

Open in Feat