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Tzatziki Dip
  • 2 small Lebanese cucumbers, peeled and finely diced
  • 2 cups low-fat natural yoghurt
  • 2 cloves garlic, crushed
  • 2 tablespoons chopped mint, or 1 tablespoon dried mint.
  1. Gently squeeze excess moisture from cucumber in paper towels.
  2. Combine yoghurt, garlic and mint in a small bowl.
  3. Stir cucumber into yoghurt mixture.



  • To serve as a raita dip with curry, remove garlic

Storage Suggestions

Can be stored in the refrigerator for up to 3 days.

Equipment List

  • Chopping board
  • Large knife
  • Bowl
  • Paper towel

Nutrition Information

111g Quantity per serving Quantity per 100g
Energy 230kJ 209kJ
Protein 5.9g 5.4g
Fat, total 0.3g 0.3g
— Saturated 0.2g 0.2g
Carbohydrate 5.7g 5.2g
— Sugars 5.6g 5.1g
Fibre 0.5g 0.5g
Sodium 78mg 78mg