Tzatziki et Black Olive Dip

Tzatziki et Black Olive Dip

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Tzatziki is a Greek yogurt-cucumber-garlic dip that tastes amazing with pita breads or veggies.
Servings: 2
Calories: 736


  • 1/2 cucumber
  • 8 oz thick natural unsweetened yogurt
  • 1 tbsp chopped mint
  • salt and pepper
  • 4 pitta pocket breads


  • 2 garlic cloves crushed
  • 4 1/2 oz pitted black olives
  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp chopped parsley

to garnish

  • mint sprigs
  • parsley sprigs


  • To make the tzatziki, peel the cucumber and chop roughly. Sprinkle it with salt and leave to stand for 15 - 20 minutes. Rinse with cold water and drain well.
  • Mix the cucumber, yogurt and mint together. Season to taste with salt and pepper and transfer to a serving bowl. Cover and chill for 20-30 minutes.
  • To make the black olive dip, put the crushed garlic and olives into a blender or food processor and process for 15 - 20 seconds. Alternatively, chop them very finely.
  • Add the olive oil, lemon juice and 1 parsley to the blender or food processor and process for a few more seconds. Alternatively, mix with the chopped garlic and olives and mash together. Season with salt and pepper.
  • Wrap the pitta (pocket) breads in foil and place over a barbecue for 2 - 3 minutes, turning once to warm through. Alternatively, heat in the oven or under the grill (broiler). Cut into pieces and serve with the tzatziki and black olive dip, garnished with sprigs of fresh mint and parsley.
Calories: 736 kcal
Carbohydrates: 74 g
Protein: 16 g
Fat: 43g
Saturated Fat: 8 g
Cholesterol: 15 mg
Sodium: 1650 mg
Potassium: 492 mg
Fiber: 5 g
Sugar: 7 g
Vitamin A: 693 IU
Vitamin C: 13 mg
Calcium: 293 mg
Iron: 3 mg
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