This super creamy tzatziki transports me to the Mediterranean.
It’s the easiest summer dip and it’s dairy-free!
INGREDIENTS:
– 16 ounces plain-flavored thick and tart vegan yogurt (I used @cocojune_organic )
– 1 cup grated or thinly sliced + chopped English or Persian cucumber, unpeeled
– 3 tbsp minced fresh dill
– 1 tbsp grated garlic (or 1-2 garlic cloves chopped or crushed in a press)
– 2 tsp white wine vinegar
– Fresh lemon juice (1/2 lemon)
– 1/2 tsp sea salt (you can add more to taste)
– Freshly cracked black pepper to taste
Optional: 1 tablespoons extra virgin olive oil
METHOD:
– Grate the cucumber (use the wide holes on a box grater) or thinly slice and then chop if you don’t have a grater like me.
– Use a paper towel, milk bag or cheesecloth to wring out the water from the cucumbers
– Add the yogurt to a bowl and then add the cucumber, dill, garlic, vinegar, lemon juice, salt, pepper to taste. Mix well.
– Taste and add more seasoning as needed
Optional: add 1 tbsp olive oil.
Enjoy!
