Try this creamy tzatziki recipe for an impressive homemade starter. It’s loaded with apple and cucumber for fresh flavour and crunch.
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If you’re looking for a refreshing condiment, look no further than the Greek favourite, tzatziki. So what is tzatziki? Also known as tarator, it’s made with natural yoghurt, cucumber, garlic, herbs and olive oil. It’s said that tzatziki was born out of the Persians’ inspiration from India’s raita, another yoghurt-based dip, and taken to Greece where the dip evolved to include cucumber, garlic and herbs, into what’s known today as tzatziki. It’s fantastic as a dip, but it’s also used as a condiment, sauce or spread for grilled or barbecued meat like this bbq lamb leg, gyros, chicken souvlaki or swap the labne for tzatziki in this spiced roasted vegetable salad. These days there are many tzatziki variations, featuring different types of herbs and veggies. This recipe for tzatziki has crunchy, sharp Granny Smith apples to perfectly compliment the tangy flavours from the yoghurt. Mint is also used to give this tzatziki dip freshness like no other.
This recipe for tzatziki calls for 2 Lebanese cucumbers, trimmed and coarsely grated, plus 2 Granny Smith apples, cored and coarsely grated. If you prefer to make regular tzatziki, simply leave out the apples. To give this homemade tzatziki a kick and plenty of flavour, you’ll need 1 crushed garlic clove. And the star of the recipe is, of course, Greek-style yoghurt. Some shredded mint will add a fresh herb touch. You could also use dill as a substitute for this recipe. A tablespoon of olive oil is added to give the dip a silky texture and ½ tsp of smoked paprika adds flavour and gives the tzatziki sauce flavour.
This easy tzatziki recipe starts by combining the grated cucumber and apple in a medium bowl. Use your hands to squeeze out as much excess liquid as possible to ensure your dip isn’t watery. Add the garlic, yoghurt and mint to the cucumber mixture and stir to combine. This works all the flavours together. Transfer the tzatziki to a serving bowl and when you’re ready to serve, top with chopped apple for extra crunch and drizzle with the oil. Sprinkle the smoked paprika and enjoy with veggie sticks or pita bread.
Keen to dip your chips, veggie sticks and barbecued dishes into more flavour-packed homemade condiments? Give this chickpea-and-tomato-loaded hommus a try for a great appetiser. It’s all about flavour and colour with this carrot-and-coriander dip, and make sure to double the batch on this charred capsicum dip - it’s a guaranteed winner. And if you’re short on time but want plenty of flavour, this quick cashew and rocket dip delivers the goods.
Energy: 621kJ/149 Cals (7%)
Protein: 4g (8%)
Fat: 6g (9%)
Sat fat: 2g (8%)
Carb: 19g (6%)
Sugar: 19g (21%)
Fibre: 3g (10%)
Sodium: 56mg (3%)