Dill Tzatziki with Crudites | Melissa Hemsley
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Dill Tzatziki with Crudites

Snacks and Dips

Dill Tzatziki with Crudites





Tzatziki is one of my favourite dips! Using grated fresh cucumber combined with creamy Greek yoghurt, this makes a refreshing snack or canape for dinner guests. Swap dill for mint, if you like, or use a combination of both.


  1. Mix everything together except for the olive oil. Season to taste with salt and pepper and serve with a swirl of olive oil. Sprinkle with extra dill and pomegranate seeds.


  • 300g Greek yoghurt
  • 1 fat garlic clove, crushed or finely chopped
  • 1 small handful of fresh dill leaves, roughly chopped, about 15g
  • 1 ½ tbsp lemon juice
  • 1 large cucumber, roughly grated
  • Sea salt and freshly ground black pepper
  • 2 tbsp extra-virgin olive oil, plus extra to serve
To Serve
  • 1 handful of fresh pomegranate seeds
  • Fresh herbs, to top
  • A selection of seasonal crudites (cucumber, witlof, carrots, cherry tomatoes)

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