Tarted-up Tzatziki

Tarted up Taztiki


10 mins




6-8 as a Dipping Sauce


  • 1 large tub of Clandeboye Greek Yoghurt
  • 2 TBSP capers, finely chopped
  • 1 cucumber, grated and left to drain in a sieve
  • 8-10 pitted green olives – we used ones stuffed with pimentos for fab taste and looks
  • 6-8 pitted black olives
  • Seeds from half a pomegranate. Or, buy a little tub of ready prepared seeds
  • A handful of flat leaf parsley (or dill), chopped
  • A handful of fresh mint leaves, chopped
  • Zest and juice of a lemon
  • Dukkah Spices

Made with Clandeboye Estate

Greek Style Yoghurt Large

Greek Style Yoghurt



  1. In a small saucepan heat 6 tbsp good quality oil and add 2-4 cloves of crushed garlic.
  2. Heat gently for a couple of minutes, until the garlic is just golden and remove from the heat. Allow to cool.
  3. In a large bowl (keeping a little of everything back for garnish) put the rest of your ingredients together and mix together.
  4. Put on a platter and garnish Add a sprinkle of Dukkah spices – this really lifts this recipe to another level, so it’s worth buying some. For texture and taste, Olives Et Al is the best supermarket brand we’ve tried.