Greek-Style Yoghurt Dip with Cucumber and Mint

Here is an authentic way to make 'tzatziki', the world famous Greek yoghurt sauce and dip. You can also serve it as a spread for bread.


 2 Lebanese cucumbers, unpeeled
 2 cups low fat Greek-styled plain yoghurt
 7 large mint leaves, rolled into a cigar and finely sliced
 Juice of one quater of a juicy lemon
 1 clove garlic, crushed
¼  tsp salt, optional


  1. Grate the cucumber and place in a strainer over the sink. Press down with a spoon to remove as much juice as possible.
  2. Place the grated cucumber in a bowl and fold in the yoghurt and remaining ingredients. Transfer to a serving dish and enjoy immediately or refrigerate for up to several days.

Serves 8

  • You can also substitute fresh dill for the mint, or use herbs in combination.


Per serve: energy 280 kJ (66 Cal); protein 4 g; fat 2 g; saturated fat 1 g; cholesterol 6 mg; carbohydrate 6 g; fibre 0 g; sodium 136 mg; calcium 130 mg; iron 0.11 mg