To make the best Tzatziki dip: the best result is achieved by peeling and de-seeding the cucumber before grating. Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid. If you don't have time to do this it will still taste great.
Meanwhile, oven bake the Quorn BBQ Dippers according to the packet instructions, and chop the vegetables into batons or bite sized pieces. (The vegetable preparation can be done up to 2 days in advance, storing the vegetables in an airtight container in the refrigerator.)
Combine the yoghurt, cucumber, lemon juice and garlic. Add a dash of olive oil and sprinkle with paprika.
Arrange the vegetable and piping hot Quorn BBQ Dippers on a platter with the bowl of Tzatziki dip on the side.
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