Vegan Tzatziki Dip with Cucumber and Dill
Ingredients
- 1/2 large cucumber (unpeeled + finely grated)
- 1 1/2 cups coconut yogurt
- 3 cloves garlic (minced)
- 1/4 cup finely chopped fresh dill (or 2 tbsp dried dill per 1/4 cup fresh)
- 1 pinch each sea salt and black pepper (plus more to taste)
- 1 1/2 Tbsp lemon juice
- 1-2 Tbsp extra virgin olive oil
Preparation
Finely grate cucumber with skin on - should yield 1 cup. Then, either set in a fine-mesh strainer set over a small mixing bowl or transfer to a clean, thin towel and squeeze out excess moisture. Remaining amount should be 1/4 cup (amount as original recipe is written // adjust if altering batch size).
Add coconut yogurt to a large mixing bowl and add strained cucumber, garlic, dill, salt, pepper, lemon juice, and olive oil. Stir to combine.
Taste and adjust flavor as needed, adding more salt for overall flavor, garlic for zing, lemon for acidity, or dill for herbiness.
Serve immediately, or store in the refrigerator (where it will thicken) up to 5 days, sometimes longer depending on freshness of yogurt.
