Tzatziki dip

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.

• 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