Wild Garlic Tzatziki Dip
Wild Garlic Tzatziki Dip is a twist on the Greek favourite using wild garlic foraged in a local woodland. Wild Garlic Zatziki Dip is made with thick and creamy greek yogurt mixed with grated cucumber and fresh wild garlic. Serve with pitta bread as a side or enjoy as a healthy snack.
Contents
Wild Garlic
It’s only the past couple of years that I have become obsessed with wild garlic. It’s really flavoursome without the sometimes hard hitting punch of regular garlic. I’ve had wild garlic raw in wild garlic pesto as well as this Wild Garlic Tzatziki Dip and it really is delicious.
When you find a source it’s easy to pick, there is usually an abundance of it and best of all it’s absolutely free. You can pick and use the leaves and flowers from April to June. Just give them a little rinse when you get home and store them in an airtight container in the fridge. Please resist the urge to uproot the bulbs, you can’t eat them and removing the bulb means it will never grow back.
Foraging
I love foraging, some of the tastiest food grows in the wild. I think it’s because it tends to be harder to grow commercially so is left to do it’s own thing in nature. You don’t have to be an expert to forage. It just takes a little research to understand what’s in season and to understand what you are picking. If you are unsure- don’t eat it!
You can normally find fruit, edible flowers, nuts and herbs in woodland, parks and the countryside across the UK. Just make sure you are not on private land and you should be fine.
My favourites include wild garlic from April, Elderflower in June and Blackberries and Chestnuts in October.
Tzatziki
I say this Wild Garlic Tzatziki Dip serves 4 as a dip, but me and Gary smash a bowl of this with a couple of pitta breads as a snack. With only 30 calories per serving it’s an easy low calorie dip to whip up for any occasion. It goes down particularly well with salads and BBQ’s.
I experimented with wild garlic in this tzatziki recipe because sometimes I would go overboard with the regular raw garlic and it was too over powering. Wild garlic is subtle and shares the stage with the cucumber and yogurt, rather than being the star ingredient.
They key to successful tzatziki is the yogurt. Make sure you buy good quality thick Greek yogurt. I make my own and strain it for hours so it’s really thick. You can strain shop bought Greek yogurt by popping it into fine sieve and placing it over a bowl in the fridge for a couple of hours. If you are interested in making your own yogurt I did a review of the yogurt maker I purchased from Lakeland, read it here.
We love the Greek island because of it’s stunning scenery, rich culture, friendly people and of course the incredible food. Tzatziki is a staple part of Greek cuisine. when in Greece there is nothing I love more than relaxing in the sunshine with a drink in one hand and pitta bread smothered in Tzatziki in the other. Now I want to go back to Greece!
Wild Garlic Tzatziki Dip
Wild Garlic Tzatziki Dip
Ingredients
- 120 g cucumber
- 1/2 tsp sea salt
- 200 g fat free Greek yogurt (thicker the better)
- 6-8 wild garlic leaves (to taste)
- a little squeeze of fresh lemon (to taste)
Instructions
- Place a sieve over a large dish and grate the cucumer into it using a cheese grater. Stir in the sea salt and leave for an hour, stir occationally.
- Meanwhile finely chop the garlic leaves and stir into the Greek yogurt. After an hour stir the grated cucumber into the yogurt with a little squeeze of fresh lemon. Disgard the cucumber juice.
- Taste the Wild Garlic Tzatziki Dip and add more lemon juice/ chopped wild garlic if required. Serve with toasted pitta bread as a side or enjoy as a healthy snack.
Notes
Don’t forget to tag me on Instagram @TheDelectableGarden and Facebook @TDG.co.uk if you make my Wild Garlic Tzatziki Dip. You can also give my recipe a star rating or leave a comment to let others know how delicious it is!
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Like this? Why not make my Greek Inspired Beef Souvlaki and have yourself a Greek night…… don’t bill me if you start smashing plates.
Enjoy,
Lee
