
TzatzikiRecipe by Chef Heidi Fink Prep time 15 mins Ready in 15 mins Yield 2 cups Refreshing with mint and cucumber, tangy with lemon and yogurt, this is perfect with my recipe for spanakopita, or as a dip with veggies and toasted pita bread. Ingredients 375 ml (1-1/2 cups) plain full fat greek yogurt 1 small clove garlic, peeled 15 ml (1 Tb) lemon juice (to taste) 15 ml (1 Tb) extra virgin olive oil 60 ml (1/4 cup) finely minced fresh mint leaves 2.5 ml (1/2 tsp) salt About 1/2 to 3/4 of a long english cucumber, seeded and minced fine Directions NOTE: some brands of greek yogurt are more tangy than others, so you may find that you need less or more lemon juice than what is called for in the recipe. Full-fat greek yogurt is the best for flavour and texture in this recipe. Place the yogurt in a bowl. Grate the small clove of garlic on a microplane, or press it through a garlic press, or minced it very very fine, and add to the yogurt. Add the lemon juice, olive oil, minced mint, salt and minced cucumber. Stir well to combine. Allow to sit for a few minuites before tasting to adjust seasonings. Serve immediately, or stranfer to storage container and store inthe fridge for up to 5 days.

TzatzikiRecipe by Chef Heidi Fink

Prep time 15 mins
Ready in 15 mins
Yield 2 cups

Refreshing with mint and cucumber, tangy with lemon and yogurt, this is perfect with my recipe for spanakopita, or as a dip with veggies and toasted pita bread.

Ingredients

375 ml (1-1/2 cups) plain full fat greek yogurt
1 small clove garlic, peeled
15 ml (1 Tb) lemon juice (to taste)
15 ml (1 Tb) extra virgin olive oil
60 ml (1/4 cup) finely minced fresh mint leaves
2.5 ml (1/2 tsp) salt
About 1/2 to 3/4 of a long english cucumber, seeded and minced fine

Directions

NOTE: some brands of greek yogurt are more tangy than others, so you may find that you need less or more lemon juice than what is called for in the recipe. Full-fat greek yogurt is the best for flavour and texture in this recipe.

Place the yogurt in a bowl. Grate the small clove of garlic on a microplane, or press it through a garlic press, or minced it very very fine, and add to the yogurt.
Add the lemon juice, olive oil, minced mint, salt and minced cucumber. Stir well to combine. Allow to sit for a few minuites before tasting to adjust seasonings.
Serve immediately, or stranfer to storage container and store inthe fridge for up to 5 days.