TZATZIKI iki iki eh eh eh 

My fellow Mediterraneans will know what tzatziki is..  For those of you who don’t, I’d like to introduce you to the Greek dip.  (Not a euphemism)

Now, I’m sure you read the word dip and you’re  wondering if it’ll go well with chips.  Unfortunately this dip is made to accompany meats.  It’s more of a condiment for food, than side for snacks.

It is super healthy and delicious, if you’re to a full of nonsense eater.  Expand your taste bud horizons now!

This is how to make tzatziki.


  • 1 Cucumber
  • 1 Cup Greek Yogurt
  • Juice of 1 lemon
  • salt
  • mint
  • crushed garlic
  • olive oil
  • white balsamic vinegar


  1. Grate the cucumber with the skin on over a clean dry kitchen towel. Once you’ve grated the cucumber, use the kitchen towel and squeeze out all the fluids.  Press out as much as you can.  Turn the ball of grated cucumber out into a sieve and let stand while you carry on with the rest of the ingredients.
  2. In a bowl, mix in your yogurt, lemon juice, 1 teaspoon mint (if using fresh mint, chopped very finely), 1 teaspoon crushed garlic (start with half a teaspoon at first), 2 tablespoons olive oil, 1 tablespoon white balsamic vinegar and season with salt.
  3. Now add in your crushed and drained cucumber.  Give it a good stir and pour into a clean serving bowl.



Most recipes use dill instead of mint.  Either way, your tzatziki will be delicious.

Usually when I make tzatziki, I make the hummus too.  These dips are just perfect for meats, any meats actually.

Flat breads, or any breads for that matter, go very well with these sauces.  No butter needed when you’re enjoying these dips.  I practically never use butter when I make sandwiches and there is tzatziki and hummus hanging around.

You can refrigerate tzatziki and hummus in jars.  Thanks to the lemon, they won’t go off too soon.  But use within about 3 days from making it.

So remember, it’s a perfect dip for a braai, but supply your guests with breads and meats for these dips, they’re definitely not made for crisps.


Sandy Nouwens


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