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YOGHURT DIP WITH GARLIC (TZATZIKI)

Ingredients:

  • 2 (8 ounce) containers plain Greek yoghurt
  • 2 cucumbers – peeled and grated
  • 3 cloves garlic, peeled and pureed
  • 2 tablespoons Epoch extra virgin olive oil
  • 1/2 lemon, juiced
  • Salt and pepper to taste
  • 1 tablespoon chopped fresh dill

In a food processor or blender, combine yoghurt, cucumber, garlic, olive oil, lemon juice, salt, pepper and dill. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavour.

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