Ingredients
900g tub full-fat Greek yogurt
2 medium cucumbers, grated and strained
3 garlic cloves, finely chopped and lightly sautéed (for a milder flavor and no lingering garlic breath)
Juice of 1 lemon
1/3 cup olive oil, plus extra for serving
1/2 cup fresh mint leaves, finely chopped
1-2 teaspoons salt
Freshly ground black pepper, to taste

Optional: Fresh dill, finely chopped

For Serving:
Greek pita bread (choose your favorite brand, I’ve used Gerry's or Mission Souvlaki bread before) - prepared per packet instructions.

Instructions
The Secret to Super-Thick Tzatziki…
1. Straining the Yogurt: Place the yogurt in a cheesecloth or clean tea towel. Gather the ends and tie them together to create a pouch. Hang the pouch in the fridge overnight (ideally up to 2 days) to allow excess liquid to drain. This step ensures a thick and creamy final product.

2. Prep Your Ingredients:

• Grate the cucumbers and squeeze out any remaining moisture using the cheesecloth or a strainer.

• Finely chop and lightly sauté the garlic cloves for a milder flavor.

• Chop the mint (and dill, if using).

• Juice your lemon.

3. Assembling Your Dip:
In a large bowl, combine the strained yogurt, olive oil, grated cucumber, sautéed garlic, chopped mint (and dill, if using), lemon juice, salt, and pepper. Mix well until fully combined.

4. Taste and Adjust:
Give your tzatziki a taste and adjust the seasonings to your preference.

Serving Suggestions:
This versatile dip can be enjoyed in a variety of ways:

• Alongside grilled lamb or chicken dishes.

• As a dipping sauce for souvlaki or yiros.

• Spread on warm pita bread for a refreshing appetizer or side.

Tips:

• Jalna is my favourite brand of Greek yoghurt to use, but I’ve also used Chobani Greek Yoghurt. Chobani isn’t as sour or as watery in my experience.

• If you find the dip too thick (can’t relate!), you can add some additional olive oil and/or lemon juice to achieve your desired consistency.

• The water that is released during strainging is just the whey protein from the yoghurt. Preserve and add it to a smoothie for a little protein boost!