A Savoury-dish recipe, by Gina Lioti.

This is a healthy recipe! See why.
Tzatziki (yogurt & cucumber dip) topped with olive oil, olives & cayenne pepper
2 servings

Here’s why you’re going to love this

You can use half a cucumber or a whole; I prefer it will less yoghurt and more cucumber and I also prefer to keep the skin of the cucumber, as it makes the tzatziki both crunchier and better looking. But you can peel it off, if you want.

It is also much, much better with garlic, but if you have low blood pressure, you can remove it. It is also a good idea to remove the garlic if you plan on being in close proximity to other humans, as your breath will not be very pleasant, to say the least. But if everyone has some, you'll all be happier.


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  1. Pour excess water off your yoghurt pot and pour the rest in a deep plate or bowl.
  2. Peel your cucumber, if you want to, at this point. I really like the skin so I never peel it.
  3. Use a grater to shred your cucumber, or a knife. You can chop it with a knife in small cubes, or you can grate it in thin or thicker strips.
  4. Press the cucumber tightly between your hands, to remove excess juices (you can do that over a bowl and treat yourself to the cucumber juice. This is optional, of course, but it would be a complete waste of tastiness to throw it away). The cucumber should be as dry as possible, otherwise it will release its juices on the tzatziki and it will become watery.
  5. Combine the cucumber with the yoghurt and mix in the garlic, olive oil, vinegar, dill, salt and a little cracked black pepper. You can add more olive oil and salt, if it is too bland. Mix until the ingredients are evenly distributed.
  6. Drizzle with a little olive oil and decorate with dill, parsley, one or a few Kalamata olives and/or cayenne pepper.

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