One of the treasured gifts of traveling is experiencing new food based on each destination’s culture, landscape, weather, location, and people. I loved tzatziki in Greece for it’s cool, crisp, refreshing addition to any meal.
I used my favorite dairy and sugar-free coconut yogurt from Anita’s to make the most delicious tzatziki tip, which I also use as dressing on salads, or to spice up simple cooked grains.
Try it and let me know what you think!
tzatziki | dairy-free cucumber herb dip
free of dairy, gluten, soy, sugar
makes approximately 2 cups
1/2 large organic English cucumber, diced small
1 tbsp dill, dried or fresh + diced
1/2 tsp mint or oregano, dried or fresh + diced [optional]
1 small garlic clove, diced
1 1/2 tbsp lemon juice [zest to taste, optional]
1 tbsp extra virgin olive oil [optional]
sea salt + pepper to taste
To remove excess water: dice the cucumber and place in a sieve over a bowl, sprinkle with 1/2 tbsp salt and cover with a plate or lid in the fridge for 30 minutes. Wipe with a dry towel once removed from fridge. [Optional, to drain excess liquid from cucumbers.]
Mix all ingredients together thoroughly and refrigerate at least 2 hours before serving, or overnight.