With the nice sunshine and warm evenings lot’s of light snacks and dinners are happening. Tzatziki can be used as a dip with some chopped celery, cucumbers and carrots for a light lunch or you can serve this alongside a greek salad and some pitta bread. Either way – it is refreshing on a hot day.
350g greek yoghurt
1 cucumber (cut into small chunks/ dices)
2 cloves garlic (finely chopped)
juice of half a lemon
dash of olive oil
- Add the greek yoghurt to a small mixing bowl and add the juice of half the lemon and the finely chopped garlic.
- Pour in a dash of olive oil and mix well
- Add the chopped cucumber and mix again
- Place in the fridge until needed