Description
My 6-ingredient, dairy-free tzatziki dip is a yummy plant-based alternative to the classic Greek sauce and is perfect for dipping, spreading, or dolloping on all of your favorite dishes.
Ingredients
Scale
- 1/2 of an English cucumber
- 1 container of Kite Hill Plain Unsweetened Greek Style Yogurt (see notes*)
- 2-3 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- Juice from 1/2 lemon
- 1/2 teaspoon salt
- 1/4 cup fresh dill and/or mint, roughly chopped
Instructions
- Hand grate the cucumber with a box grater on the coarse side. Place the grated cucumber in a clean kitchen towel or paper towel, and squeeze out as much of the water as possible. Transfer the grated cucumber to a mixing bowl.
- Add the remaining ingredients to the mixing bowl with the grated cucumber. Stir until well combined.
- Add the tzatziki to an airtight container and place in the refrigerator for 30 minutes, or until ready to serve. This will thicken the sauce slightly and allow the flavors to really come together.
- Serve as a dip with veggies and pita, or on your favorite Mediterranean dishes like this Mediterranean Buddha bowl!
Notes
You can use whichever vegan Greek-style yogurt you'd like. I love the Kite Hill option because it is full of protein, but if using something else use 1 1/2 cups.
Store the tzatziki in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 5 Minutes
- Category: Dip
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 33
- Sugar: 0.4g
- Sodium: 80.5mg
- Fat: 2.2g
- Saturated Fat: 0.3g
- Carbohydrates: 1.4g
- Fiber: 0.3g
- Protein: 2.5g
- Cholesterol: 0mg
