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

 

ingredients

1 1/2 cup Anita’s coconut yogurt [or yogurt of choice, like Siggi’s plain skyr]

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

 

instructions

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.

tzatziki | dairy-free cucumber herb dip
Print Recipe
free of dairy, gluten, soy, sugar
Servings
2 cups
Servings
2 cups
tzatziki | dairy-free cucumber herb dip
Print Recipe
free of dairy, gluten, soy, sugar
Servings
2 cups
Servings
2 cups
Ingredients
Servings: cups
Instructions
  1. 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.]
  2. Mix all ingredients together thoroughly and refrigerate at least 2 hours before serving, or overnight.
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