Wild Garlic Tzatziki Dip
Wild Garlic Tzatziki Dip is a twist on the Greek favourite using native wild garlic foraged in local woodland.
- 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)
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.
Use the thickest Greek yogurt you can buy
Keep in an airtight container in the fridge for up to 3 days