Tzatziki-Cucumber Yoghurt Dip

Tzatziki is made of thick yoghurt flavoured with cucumbers, garlic, lemon juice olive oil and dill. Traditionally it is prepared with sheep or goat’s yoghurt and served as an appetizer and used also as a dip. The key to make a great tzatziki is to use sour-cream like thick creamy yoghurt.

300 g 3.5% Whole-milk yoghurt, plain angiesrecipes 250 g 20% Quarkangiesrecipes 1 tbsp Olive oil 1 tsp Lemon juice

6 clove Garlic 120 g Gherkin, pickled 1 tsp Dill, dried White pepper to taste

1. Finely chop gherkin and cucumber. Combine quark and yoghurt in a medium bowl. Add in olive oil, lemon juice, garlic, dill, pepper and the cucumber. Stir all the ingredients until well-combined.
   
   
   
   
2. Cover and refrigerate for at least one hour for best flavor. Tzatziki will stay fresh in the refrigerator for several days. If excess liquid accumulates on top, just pour it off. Stir each time before use.