Description

When it comes to serving your homemade tzatziki, many options are available. It’s delicious when paired with falafel wraps or as a Greek salad platter. It also makes an excellent dip for pita chips or vegetable crudités such as carrots and celery sticks. If you’re feeling creative, you could use it as a replacement for mayonnaise in sandwiches or burgers!

Ingredients

Units Scale

1 English cucumber (unpeeled)

1 1/2 cup of plain Greek yogurt (or use dairy free)

1–2 cloves of garlic, minced

2 tbsp olive oil

1 tbsp white wine vinegar

1/2 teaspoon sea salt

1–2 teaspoons minced fresh dill

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Instructions

Shred the cucumber and squeeze the liquid into a thick paper towel or kitchen towel.

Mix all the ingredients except the dill.

Let sit for at least about an hour; add the dill, and mix.

Notes

Start with 1 clove of garlic and add more if you like the sharp flavor of the garlic.

I use a garlic press or a microplane, to get the perfect consistency of minced garlic.

For dairy-free options: You can use dairy-free plain Greek yogurt.

For candida-free options: You can use dairy-free plain almond milk Greek yogurt.

Prep Time: 10
Cook Time: 5