Go Back

tzatziki | dairy-free cucumber herb dip

free of dairy, gluten, soy, sugar
Print Recipe Pin Recipe
Servings: 2 cups
Course: Side Dish
Cuisine: gluten-free, soy-free, sugar-free, vegan
Ingredients Method

Ingredients
  

  • 1/2 cup Anita's coconut yogurt [or yogurt of choice, like Siggi's plain skyr]
  • 1/2 large English cucumber diced small
  • 1 tbsp dill dried or fresh + diced
  • 1/2 tsp mint or oregano dried or fresh + diced [optional]
  • 1 small clove garlic diced
  • 1 1/2 tbsp lemon juice [zest to taste, optional]
  • 1 tbsp EVOO optional
  • sea salt + pepper to taste

Method
 

  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.