Tzatziki Dip Recipe

This Tzatziki Dip recipe combines cool cucumber, creamy yogurt, fresh mint, garlic, chives, and a touch of sweetness for a refreshing Mediterranean-inspired sauce. Featured on License to Grill with Rob Rainford, this easy homemade tzatziki is perfect for grilled lamb, vegetables, pita, and other barbecue favourites.

The Inspiration

Tzatziki is a classic yogurt and cucumber-based condiment commonly associated with Greek and Mediterranean cooking. Its cool, creamy character makes it especially well suited to rich grilled meats and boldly seasoned dishes, which is why it fits naturally into the Mediterranean Dinner episode of License to Grill.

Rob Rainford’s version keeps the ingredient list straightforward while focusing on fresh flavours. Plain yogurt provides the creamy base, while cucumber contributes crispness and a clean, refreshing taste. Fresh mint brings brightness, garlic adds savoury depth, and chopped chives introduce a mild onion flavour.

Fresh mint is a natural complement to both cucumber and yogurt. Its cooling flavour works especially well with grilled lamb, making this dip a perfect accompaniment to the Lamb Kabobs from the same Mediterranean Dinner episode.

Ingredients

• 1 cucumber, peeled and seeded
• 1 teaspoon of sea salt (15ml)
• 4 tablespoons of finely chopped fresh mint leaves (60ml)
• 2 cloves of garlic, minced
• 1 teaspoon of sugar (5ml)
• 1 cup of plain yogurt (250ml)
• 2 tablespoons of finely chopped chives (30ml)

Method

• Peel the cucumber completely and cut into quarters. Using a spoon scoop out the seeds. Dice the cucumber into 1 inch cubes. Place the cucumbers in a strainer and sprinkle them generously with sea salt. Place a bowl underneath the strainer to catch the draining liquid. Leave to drain for 15- 25 minutes.
• Meanwhile, combine the mint, garlic, sugar and yogurt together in a medium sized bowl. Set aside in the refrigerator until ready to use.
• Drain the cucumber and rinse well. Pat the cucumber dry with paper towel. Chop and add to the yogurt mixture. Add the chives and mix gently. Leave in the fridge to let the flavours combine until ready to serve. This will keep in the fridge for up to 2 days.
• Serve cold.

Serving Suggestions

This Tzatziki Dip is an ideal accompaniment to grilled lamb, especially the Lamb Kabobs featured in the Mediterranean Dinner episode of License to Grill. Spoon the cold tzatziki alongside hot grilled meat so the creamy cucumber and yogurt provide a refreshing contrast to smoky, savoury flavours.

It also works beautifully with grilled chicken, seafood, roasted vegetables, or warm pita bread. For a Mediterranean-inspired platter, serve the dip with olives, feta, sliced tomatoes, cucumber, grilled vegetables, and flatbread. Its cool texture also makes it an excellent dipping sauce for vegetable sticks or a spread for wraps and sandwiches.

For outdoor entertaining, place the tzatziki in a chilled serving bowl and garnish with a little extra fresh mint or chives. Because it can be prepared ahead and stored for up to two days, it is particularly convenient for barbecues and family gatherings.

Final Thoughts

This Tzatziki Dip recipe is a simple example of how fresh ingredients can create a flavorful and versatile condiment. Featured on License to Grill with Rob Rainford, this Tzatziki Dip fits perfectly into the fresh, herb-forward flavours of the Mediterranean Dinner episode. Whether served with lamb kabobs, grilled vegetables, pita, or seafood, it adds a cool and creamy contrast that complements a wide range of barbecue dishes.

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