Cucumber yoghurt dip (tzatziki) (vegan)

Name: Cucumber yoghurt dip (tzatziki) (vegan)
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 cucumber; 1½ cups thick plain plant yoghurt; 1 clove garlic; 1 tbsp lemon juice; 1 tbsp olive oil; 1 tbsp chopped dill or mint; ½ tsp salt

Gluten-freeVegan

Adapted from The original recipe.

Cool, garlicky and good with everything: vegetable sticks, potato wedges, rice.

Prep: 15 min
Helper chef: A grown-up nearby for one or two steps.

One big step at a time, and the screen stays on.

Other versions

The original recipe

Steps

Simpler words

Grate the cucumber on the big holes of a grater. Keep your fingers away from the blades and stop when the piece gets short.
Grate the cucumber. Careful with your fingers!
Put the grated cucumber in a clean tea towel and squeeze out as much water as you can over the sink.
Squeeze the water out over the sink.
Crush the garlic in a garlic press.
Squash the garlic in the press.
Mix everything in a bowl and taste for salt.
Mix it all. Taste it!
Chill for 20 minutes before eating so the flavours mix.
Fridge for 20 minutes.

Tips

Swaps: thick plain plant yoghurt instead of Greek yoghurt. Not vegan if you use dairy yoghurt.

We mark a recipe gluten-free only if every ingredient is, or is marked “check the label”. If someone has coeliac disease, always check labels and keep surfaces and tools clean.