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Mary Berry Tzatziki

Mary Berry Tzatziki - recipe card
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A refreshing and creamy Greek yogurt dip infused with crisp cucumber, garlic, lemon, and fresh mint. This no-cook sauce is ideal as a cooling accompaniment to spicy dishes, a light snack with pita bread, or a healthy vegetable dip.

Ingredients

Scale
  • 2 cups full-fat Greek yogurt
  • 1 medium cucumber (about 10 oz / 280 g)
  • 1 tsp kosher salt, divided
  • 2 cloves garlic, minced to a paste
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp fresh mint, finely chopped
  • 1/4 tsp black pepper, freshly ground

Instructions

  1. Peel the cucumber, then grate it on the large holes of a box grater into a fine-mesh sieve set over a bowl. Toss the grated cucumber with 1/2 teaspoon of kosher salt and let it sit for 10 minutes to draw out excess moisture.
  2. After 10 minutes, press down firmly on the cucumber with the back of a spoon to squeeze out as much liquid as possible. Discard the liquid; you should have about 3/4 cup of firmly packed grated cucumber. This step prevents the tzatziki from becoming watery.
  3. In a medium mixing bowl, combine the full-fat Greek yogurt, minced garlic, fresh lemon juice, extra-virgin olive oil, and the remaining 1/2 teaspoon kosher salt. Whisk until smooth and well blended.
  4. Fold the drained cucumber and chopped fresh mint into the yogurt mixture. Add the freshly ground black pepper and stir gently to distribute evenly. Taste and adjust salt or lemon juice if desired.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. The tzatziki will thicken slightly as it chills.
  6. Before serving, give the tzatziki a final stir and transfer to a serving dish. Drizzle with a little extra olive oil and sprinkle with additional fresh mint if desired. Serve chilled with warm pita bread, crudites, or alongside grilled meats.

Notes

Store in an airtight container in the refrigerator for up to 4 days. Stir before serving as some liquid may separate. This tzatziki does not freeze well due to the high moisture content of the cucumber. For a thicker dip, use regular yogurt strained through cheesecloth overnight instead of Greek yogurt, or increase the draining time for the cucumber.

Nutrition

Keywords: Mary Berry tzatziki, Greek yogurt dip, cucumber mint sauce, no-cook appetizer, cold dip, summer snack, healthy dip, garlic mint yogurt, easy tzatziki, traditional tzatziki, pita dip, creamy yogurt sauce

Find it online: https://maryberrycooks.co.uk/mary-berry-tzatziki-recipe/