I’ve never really written a recipe before but so many people have asked me how I make tzatziki and as it’s so simple and delicious I thought I should share it.
Tzatziki is a really easy, healthy prebiotic and probiotic dip to make. I use raw organic apple cider vinegar because it has a much milder flavour than malt vinegar and it’s so good for you – the internet is bursting with a million different uses for ACV but I just like to eat it! Greek yoghurt aids digestion as does mint and the ingredients combined all taste delicious served with an evening meal, or with crudites, crackers, pitta bread… any way you like really. Make sure you buy real Greek yoghurt, not Greek style yoghurt as it just won’t taste the same.
Greek yoghurt – 1 pot
Olive oil – 4 tablespoons
Raw apple cider vinegar – 2 tablespoons
Garlic – between 1 and 3 cloves
Dried mint – 3 tablespoons
Cucumber – 10cm piece
Salt and Pepper – to taste
Grate the outer part of the cucumber avoiding the seeds. Squeeze all extra liquid out of the grated cucumber and add to the mixing bowl along with the dried mint, salt and pepper.
Crush the garlic using a garlic crusher and add to the bowl. I use 2 or 3 cloves of garlic but you may prefer to use just one.
Add the yoghurt, olive oil and vinegar, and mix together.
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