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By Signe Johansen

Published 2018

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This works well as a mezze dip for cosy nights in or as an easy sauce to accompany grilled fish, meat and vegetables. In Scandinavia we often refer to dill as the ‘garlic of the North’ – this tzatziki recipe forgoes mint in favour of the more pungent dill. If you prefer other herbs then feel free to mix it up. (Pictured.)


  • ½ cucumber, halved lengthways and deseeded (skin on)
  • 1 garlic clove, finely chopped
  • 2 tbsp olive oil
  • 250 g Greek yoghurt
  • 1 tsp white wine or cider vinegar
  • 1 bunch of dill, finely chopped
  • sea salt and freshly ground black pepper


    Roughly grate the cucumber and put it in a sieve. Set the sieve over a bowl or suspend it over the kitchen sink, and sprinkle 1 teaspoon of salt over the top, mixing it into the cucumber. Leave it for about 15 minutes, pressing down on the cucumber a few times with the back of a spoon to help release excess liquid.

    In a separate bowl, combine the garlic and olive oil, then mix in the Greek yoghurt and vinegar. Add the chopped dill and stir well.

    After one final squeeze to get rid of any remaining liquid, pat the cucumber dry with kitchen paper, then fold it into the yoghurt mixture. It should be quite thick. Season to taste with salt and pepper (and extra vinegar if needed) and chill in the fridge until you’re ready to eat it.