This has to be one of the best dips ever invented. 

It is wonderful with roast lamb, you couldn't have a Souvlaki without it and it is fabulous as part of a cheese plate.

500 grams Greek yoghurt which has been left to stand (covered) overnight in the fridge in a sieve, allowing excess liquid to drip down into a bowl.


1 Lebanese cucumber


1 teaspoon salt

¼ cup olive oil

5 cloves garlic, crushed

Dill, finely chopped (to taste)

½ teaspoon Dried Greek Oregano

Mint, finely chopped

Pepper to taste

Zest and juice of a lemon


Peel the cucumber then grate and place it in a sieve over a bowl or the sink.  Squeeze out all the excess water from the cucumber by pushing the flesh down into the sieve.

In a mixing bowl, add the lemon, garlic, salt and pepper, herbs and cucumber and combine well.   Stir in the drained yogurt, drizzling in the olive oil as you mix, taste regularly to ensure balance. 

Tzatziki is best left overnight to develop flavour, however can be served immediately.