There are those that dip and there are those that plunge. Plungers can't be trusted and neither can double dippers. Make sure your etiquette is on point.


  • 1 cucumber
  • 250 g greek plain yogurt
  • 40 ml extra virgin olive oil
  • 2 cloves garlic
  • 8 - 10 peppermint leaves
  • A few sprigs aneth
  • 2 - 3 tbsp of red wine vinegar
  • 1 tsp salt
  • A pinch of pepper


  1. Peel the cucumber and scrap out the seeds with a spoon.
  2. Grate the cucumber into a bowl, season with salt and pepper and set aside for at least 10 minutes. The cucumber will loose its water which is important to not have a too liquid tsatsiki.
  3. Meanwhile cut the mint leaves aswell as the aneth.
  4. Mince the garlic into the olive oil and mix briefly with a spoon.
  5. After setting aside the grated cucumber, take a towel and pour the mix of cucumber and water into it. Drain until nearly no more water is dripping through the towel.
  6. Put the drained cucumber into a bowl and mix with all the ingredients in the list. Season with salt and pepper if needed and enjoy with some warm pita bread or use it as a dip for veggies.


© Kachen / LetzCook

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