Tzatziki
Greek yoghurt dip
Ingredients
- 1 Cucumber
- 400g Fat Free Greek yoghurt
- 1 lemon, juiced
- 2 tbsp fresh mint, chopped
- salt & pepper
- 1/2 garlic cloves, finely minced
Instructions
Cut the cucumber in half leghtways. Use a teaspoon to scrape out the watery seeds. Coarsely grate the cucumber using a box grater, the bundle the cucumber up in a clean tea towel and wring out any excess water as best as you can.
Mix in a bowl with the remaining tzatziki ingredients, the set aside for 20 minutes to allow the flaours to meld.
Notes
Keeps for 3 days in the fridge