roasted garlic tzatziki

  • 2 cups Greek Yogourt
  • 1 english cucumber, peeled and grated
  • 1 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 2 bulbs of garlic, roasted
  • salt
  • extra oil to roast garlic
Roast garlic and strain cucumbers ahead of time:

Roast Garlic

  1. Cut 1 cm off the tops off garlic bulbs, removing enough so that the top of each garlic clove is seen.
  2. Place the bulb (cut side up) on a piece of aluminium foil and lightly coat the top with vegetable oil.
  3. Fold the sides of the foil up to prevent the oil from running over, but don’t seal it–leave the top wide open to prevent steaming of the garlic.
  4. Place in a heated oven (375°) for anywhere from 45 to 60 minutes. When done, the heads will be carmelized and soft enough to squish out. The results will be a paste like consistency. Once cooled squish the contents of the bulbs out into a small bowl.


  1. Place grated cucumbers loosely in strainer and sprinkle with salt.
  2. Place in fridge for at least 2 hours.
  3. Place strained cucumbers on paper towel and pat dry.

Note: If you don't strain them the final dip will end up quite watery.

The Dip

  1. Combine lemon juice, garlic and oil in small dish.
  2. In large bowl gently combine juice/oil mix, yogourt, and strained cucumbers.
  3. If desired you can also add dill or mint.

 Serve with veggies and pita. Enjoy!