Tzatziki Dip

23 March 2017

Step by Step instructions

Serves 6-8


Your favourite Kurrajong Kitchen Lavosh

500g Greek-style yoghurt

2 Lebanese cucumbers, grated

2 tbs chopped coriander leaves

2 tbs chopped mint leaves

1 small garlic clove, crushed

Salt & ground black pepper, to taste

Lemon zest, extra virgin olive oil and cracked black pepper to garnish


  1. Spoon the yoghurt into a sieve lined with a piece of muslin or clean chux cloth and place over a bowl. Cover and refrigerate 2 hours to allow excess water to drain.
  2. Squeeze the excess moisture from the cucumbers. Spoon the thick yoghurt into a bowl, stir in the cucumber, coriander, mint, garlic and season with salt and pepper. Cover and refrigerate 1-2 hours to allow flavours to blend.
  3. Spoon into serving bowl, garnish with lemon zest, oil and pepper.
  4. Serve with your favourite Kurrajong Kitchen Lavosh.

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