Greek tzatziki dip with tortilla chips
The Greek sauce of yoghurt, grated cucumber, garlic, lemon and mint, with baked wheat tortilla chips for dipping. The trick is to drain the cucumber well so the dip is not watery. While it chills in the fridge, the chips bake at 180 °C with olive oil and salt.
- Time
- 25 min
- Servings
- 2
- Difficulty
- Easy
Ingredients
- 3 wheat tortillas
- 1 cup plain Greek yoghurt
- 1/2 cucumber, grated (deseeded)
- 1 garlic clove, very finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh mint or dill
- Olive oil
- Salt
Method
- Drain the grated cucumber with a cloth or kitchen paper.
- In a bowl, mix the yoghurt, cucumber, garlic, lemon juice, olive oil and mint. Add salt to taste.
- Refrigerate the dip for at least 15 minutes.
- Preheat the oven to 180 °C and cut the tortillas into triangles.
- Brush the chips with olive oil, sprinkle with salt and bake for 8-10 minutes until golden.
Made with
