Recipes
Greek Tzatziki Dip
Ingredients
- 1 kg “raybek foods” natural greek pot set yoghurt
- 6 cloves of garlic crushed
- 1 continental cucumber deseeded and grated, excess juice removed 3 tbsp of first cold pressed extra virgin olive oil
- 3 tbsp of first cold pressed extra virgin olive oil
- 3 tbsp of fresh lemon juice
- salt and pepper to taste
Method
- Strain yoghurt in a clean white cotton tea towel in a strainer over a deep bowl refrigerated overnight.
- Place yoghurt in a bowl and add all other ingredients stiring until well compined, cover and refrigerate until ready to eat serve with Lebanese bread or plain crackers.
- Lasts refrigerated for at least a week.