Description
Creamy, tangy, and refreshing, this dairy-free tzatziki recipe has all the flavors of the traditional Greek dip (without any dairy!). It’s the perfect dip to go with pita bread, falafel, roasted vegetables, meat skewers, or as part of a Mediterranean mezze platter.
Ingredients
- 2 cups plain unsweetened dairy-free yogurt
- 1 large cucumber, grated and squeezed (1 cup grated)
- 2 tablespoons olive oil
- 2 cloves garlic, finely minced
- 1 tablespoon lemon juice
- 2 tablespoons chopped dill
- Salt and pepper to taste
Instructions
- Grate Cucumber: Wash and grate the cucumbers with the medium or large hole on a box grater. Place the grated cucumber in a bowl, sprinkle with a pinch of salt, and mix well. Let it sit for 5 minutes to release excess moisture.
- Squeeze Liquid from Cucumber: After 5 minutes, use a clean kitchen towel, cheesecloth, or a fine metal sieve to squeeze out as much liquid as possible from the grated cucumber. This step is important to prevent the sauce from becoming too watery.
- Combine Ingredients: In a mixing bowl, combine the squeezed cucumber with Greek yogurt, olive oil, finely chopped garlic, lemon juice, chopped dill, salt, and pepper.
- Mix Well and Chill: Stir everything thoroughly until well combined. For the best flavor, let the tzatziki chill in the refrigerator for 10-15 minutes before serving, then stir again before use.
- Garnish and Serve: Garnish with fresh dill, a drizzle of olive oil, and a sprinkle of black pepper before serving with vegetable cruditées, crackers or pita bread.
Notes
Yogurt: I used unsweetened plain dairy-free yogurt to keep this recipe dairy-free. However if you are not dairy-intolerant, go ahead and use regular plain Greek yogurt instead.
Cucumber: Cucumber is a key ingredient for tzatziki, so make sure you use it. The key to ensuring a creamy texture (as opposed to a watery texture) for the tzatziki is to squeeze out as much moisture as you can from the grated cucumber.
Olive Oil: I recommend using extra virgin olive oil for the best flavor.
Garlic: Make sure to use freshly minced garlic for the best flavor (unfortunately, granulated garlic won’t do this dip justice in my opinion).
Lemon Juice: Just like the garlic, fresh lemon juice is best. Since we are using such few ingredients for this tzatziki recipe, using the freshest ingredients will result in the best-tasting dip.
Dill: Traditionally, fresh dill or mint is used in tzatziki. I’ve used fresh dill in this case, but fresh mint will work perfectly too.
Storing: To store, place the dairy-free tzatziki in an airtight container and store for up to 4 days.
- Prep Time: 10 mins
- Chilling Time: 15 mins
- Category: Appetizers
- Cuisine: Mediterranean
