The Botanical Kitchen
Spearmint Tzatziki
Makes about 2 cups
Cool, garlicky Greek yogurt dip brightened with finely ground spearmint and crisp cucumber — perfect alongside pita, grilled vegetables, or roasted meats.
Ingredients
- 1 cup whole milk Greek yogurt
- 1 small English cucumber
- 1 to 2 tsp Tea & Turmeric Spearmint Tea, finely ground
- 1 garlic clove, finely grated
- 1 tbsp extra virgin olive oil, plus more for serving
- 1 tbsp fresh lemon juice
- ½ tsp sea salt
- Freshly ground black pepper, to taste
Instructions
- Using a spice grinder or mortar and pestle, grind the spearmint into a fine powder.
- Grate the cucumber using the large holes of a box grater. Place it in a clean kitchen towel and squeeze out as much liquid as possible. This helps keep the tzatziki thick and creamy.
- In a medium bowl, combine the Greek yogurt, grated cucumber, ground spearmint, garlic, olive oil, lemon juice, sea salt, and a few grinds of black pepper. Stir well to combine.
- Cover and refrigerate for at least 30 minutes before serving to allow the spearmint to soften and the flavors to meld.
- Drizzle with a little extra virgin olive oil just before serving.