Tzatziki dip with carrots
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- ¼ cucumber
- 5g mint leaves, finely chopped
- 125g Fage Total Fat Free Greek Yogurt
- ¼tsp frozen crushed garlic (optional)
- 1 carrot
Cut the cucumber in half lengthways, then deseed and grate coarsely. Squeeze out any excess liquid with your hands.
Mix the cucumber with the mint leaves, yogurt and garlic if using. Season with black pepper.
Cut the carrot into batons.
Divide the dip between 2 lidded pots. Pack each with half the carrot batons, to dip.