Tzaziki with Yoghurt and Mint

by Caryn Broitman


  • 6 cucumbers, peeled and diced
  • 4 garlic cloves, minced
  • 3 cups plain yoghurt
  • 1 cup low-fat sour cream
  • 1/2 cup fresh mint, chopped
  • 1 tsp. dried mint
  • 4 tsp. olive oil
  • 1 tsp. vinegar
  • 1 tsp. sugar
  • salt, to taste
Tzaziki with Yoghurt and Mint

Jocelyn Filley

Tzaziki garnished with olive oil and mint from Caryn's garden.

Mix all the ingredients and chill in the refrigerator for several hours. Serve in small glass bowls with mint and olive oil.

Recipe inspired by “Salads” by Benny Saida (in Hebrew) Modan Publishing House, Israel