Tzatziki / Cacık – Mint & Yoghurt Dip Recipe

Tzatziki (Greek) or Cacık (Turkish) is a favourite dip because it is rich, tangy and goes well with pretty much anything. It is so simple to make that it is well worth making it yourself instead of buying it in a store.

Traditionally it is made with rich thick and creamy Greek yoghurt, but if you don’t eat dairy then a natural soya yoghurt which has some tang will do quite well. I use Alpro soya yoghurt and always get good results, although it is a bit looser than made the traditional way. I give it a squeeze of lemon juice for some extra tanginess that would normally be found in the Greek yoghurt.

Tzatziki is very versatile and goes with so many other dishes as an accompaniment. Also if you have people round for dinner it is also a great dip to serve with pitta bread and crudites.

Tzatziki / Cacık – Mint & Yoghurt Dip Recipe
Yield: 4 Servings
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 150 g cucumber
  • 1 clove garlic
  • pinch of salt
  • 2 tsp lemon juice
  • 250 ml natural soya yoghurt
  • 1½ tbsp dried mint
  • extra virgin olive oil
  • 5½ oz cucumber
  • 1 clove garlic
  • pinch of salt
  • 2 tsp lemon juice
  • 1 cup natural soya yoghurt
  • 1½ tbsp dried mint
  • extra virgin olive oil

Instructions

  1. Grate the cucumber (with the skin) and place in some kitchen paper, about 3-4 sheets thick. Make this into a ball and squeeze with your hands so that all the excess water is drained. You will end up with half the amount of cucumber after you finish squeezing.
  2. Crush or grate a medium clove of garlic, add to the cucumber, a good pinch of salt and a squeeze of lemon juice.
  3. Add the yoghurt, olive oil, and dried mint, and mix well.
  4. To garnish you can finely chop some fresh mint on top or add some toasted almond flakes, but this is optional.
  5. Toast some pitta breads and enjoy dipping!

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