Here is my recipe for this refreshing traditional Greek dip that is delicious, easy to make and taste divine with the plant-based yoghurt.
1 large cucumber
500g plant-based yoghurt (I normally use Alpro plain unsweetened)
4 – 5 tablespoons olive oil
1 – 2 tablespoon vinegar
1 – 2 cloves garlic, crushed (to taste)
I tablespoon chopped dill
A pinch of paprika
Salt and white pepper to taste
Peel and grate the cucumber. Sprinkle some salt and then put the grated cucumber in a muslin cloth or a cheesecloth or you can use your hands to squeeze the liquid out of the cucumber. It is essential to drain the cucumber very well or the dip will be too watery.
Put grated cucumber in a mixing bowl and stir in vegan yoghurt, crushed garlic, paprika, salt and pepper. Add the oil and vinegar and fold the yoghurt in slowly with a wooden spoon, making sure it mixes completely with the oil. Stir until the ingredients are evenly distributed.
Cover the bowl and chill for 2 -3 hours to allow the flavours to blend. Just before serving, stir in the dill, top with a splash of oil olive and sprinkle some more dill on top.
You can serve with pitta bread, breadsticks or alongside rice dishes and pasta. Great as a sandwich sauce too.
Alternatively, you can pour some olive oil over grilled bread slices sprinkle a little oregano and dip in the tzatziki for a quick snack – bliss!
Zero waste tip
You can add the cucumber pealings to infuse your water. It will taste incredibly refreshing.
Alternatively, toss them in a bowl with tomatoes, lettuce and a splash of balsamic vinegar or a crunchy salad.
Have you ever made your own dips? Share in the comments below or get in touch with me on Twitter @elenadaniilidou .