Friday, 29 May 2015

Low FODMAP, homemade Tzatziki dip (Serves LOTS!)

By Marina Iacovou (PhD Candidate & Accredited Practising Dietitian



Ingredients
  • 1kg tub of lactose-free plain sour yoghurt                                         
  • 2-3 cucumbers finely chopped
  • 2 big garlic cloves chopped in half            
  • 1.5 tablespoons of olive oil
  • 1 heaped tablespoon of dried mint flakes


Methods

  • Add garlic cloves to olive oil and leave to the side for a few minutes to infuse into the oil
  • Empty yoghurt into a large bowl
  • Mix through cucumber (discard liquid that comes from chopping the cucumber) and mint
  • Discard garlic cloves from the olive oil and stir through olive oil into the yoghurt mixture
  • Taste test and add in more cucumber or dried mint if you prefer
  • Place in the fridge and serve cold in smaller portions: serve as a dip, with meat, in sandwiches, with rice dishes, roast potatoes, or anyway you like.
Hints:
Use 2 tablespoons of finely chopped chives or the green parts of a spring onion instead of ‘garlic’ infused olive oil (still need to add in plain olive oil – use 1 tablespoon instead)
This will last in the fridge for 2 weeks



1 comment:

  1. Sounds nice easy and delish. We have lots of success with our students using our Canary island garlic herb olive oils. I'd love to share some recipes with you. Let me know :-)

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