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Tzatsiki or yoghurt dip the way my late yia yia made it from her earliest days in Greece. Although we prefer to say Hellas.
Grate the garlic and mix it with salt and vinegar. Peel the cucumber, grate it and squeeze it until all its own water is removed. Put the yoghurt into a bowl and add the cucumber into it. Then mix the yoghurt with the mixture of grated garlic. Mix it up until all the ingredients are well mixed.
Add some oil. Yoghurt dip can be served in a normal temperature but it is rather preferred cold.
Eat with home made hot garlic bread, fetta cheese, large Kalamata olives and enjoy with some Retsina.
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