One of my pet topics is calcium (I know, I’m such a nerd). I always try to get the recommended serves of dairy in every day. The best source of calcium is from dairy foods such as milk, yoghurt and cheese.
I normally have milk and yoghurt as part of my morning foods and in the afternoon I try and get another serve of dairy in, but I find I prefer savoury foods in the afternoon. So this recipe is perfect as a savoury dairy snack. I also find it end up eating plenty of vegetables when I have dips, so it helps increase the volume of vegetables I have too. This recipe is based on one that my family always use when we entertain, and we always get great feedback!
Minted Tzatziki Recipe
Makes 2 cups
- 500g Plain low-fat Greek yoghurt (I like Chobani)
- 1 medium cucumber
- Handful of mint leaves
- Vegetables for dipping
- 1 tsp salt
- Juice of half a lemon
- 2 crushed garlic cloves
1. First you need to strain the yoghurt, this is going to make the dip really thick an creamy. You can skip this step if you have limited time but your dip won’t be as thick. Set up a strainer over a large bowl and put a piece of cheesecloth or muslim into the strainer. Now place the yoghurt onto the cheesecloth/muslim and leave. The liquid from the yoghurt will drip through into the bowl. It should take around 2 hours, but you can speed up the process by squeezing the muslim/cheesecloth to squeeze out the liquid.
2. Halve and seed the cucumber and grate it. Squeeze as much liquid as you can from the cucumber.
3. Once the yoghurt is done mix in the grated cucumber, salt, garlic and lemon juice. Rip up the mint into small pieces and add them to the mix as well.
4. Serve with vegetables and crackers for dipping. Enjoy!