Tzatziki Dip

tzatziki dip
Serves: 50
Prep: 10 minutes
Cook: No cooking required

Tzatziki is one of Greece's most famous dips. Whether it be served with crackers, veggie sticks, or on top of kebabs this refreshing dip packs a punch!! It has the perfect balance between the tartness of the yoghurt and freshness of the cucumber. Better still this dip has the classic garlic flaovur while being low FODMAP!! 


Plain Greek yoghurt (Lactose free if required)

1000 g 35.3 oz

3 cucumbers, finely chopped

525 g 18.5 oz

2 garlic cloves, cut in half

6 g 0.2 oz

1½  Tbsp olive oil

27 g 0.9 oz

1⅓  Tbsp dried mint flakes

12 g 0.4 oz


  1. Add garlic cloves to olive oil and leave to the side for a few minutes to infuse into the oil.

  2. Empty yoghurt into a large bowl.

  3. Mix through cucumber (discard liquid that comes from chopping the cucumber) and mint.

  4. Discard garlic cloves from the olive oil and stir through olive oil into the yoghurt mixture.

  5. Taste test and add in more cucumber or dried mint if you prefer.

  6. Place in the fridge and serve cold in smaller portions: serve as a dip, with meat, in sandwiches, with rice dishes, roast potatoes, or anyway you like.


  • Use 2 Tbsp of finely chopped chives or the green parts of a spring onion instead of ‘garlic’ infused olive oil (still need to add in plain olive oil – use 1 Tbsp instead)

  • This will last in the fridge for 2 weeks

Nutrition Information (per serve)
Energy 96 Kj / 23 cal
Protein 1.20g
Carbohydrates 1.10g
Sugar 1.70g
Total Fat 1.40g
Saturated Fat 0.60g
Fibre 0.10g
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