Tzatziki can be used as a dipping sauce for pita bread, pita chips, or as a topping on various kinds of food. There's a few different styles of Tzatziki, but I'm going to show my own tweaked recipe of the Greek style. Being that I currently eat no dairy or gluten, this recipe contains neither allergens. Of course, you can substitute it for dairy if you'd like.
Ingredients:
- 1 1/2 of SO Delicious plain unsweetened coconut yogurt
- 1 large cucumber
- Handful of dill stems
- Black pepper
- Himalayan salt
- 1 TBSP of lemon juice
- Garlic powder
- Onion powder
- 1 TBSP of apple cider vinegar
Step 1. Take out a medium-sized bowl and add 1 1/2 cups of SO Delicious unsweetened yogurt. Wash dill stems and the cucumber thoroughly. Finely chop dill and add to bowl. Use cheese grater to grate cucumber. Pat down the cucumber shreds with paper towels to absorb a majority of the moisture.
Step 2. Add the chopped dill and cucumber to the bowl with yogurt. Add the tbsp of apple cider vinegar, and the 1 tbsp of lemon juice to the bowl.
Step 3. Add 1 tsp of garlic powder, 1 tbsp of onion powder, then Himalayan salt & pepper to taste. Chill in fridge for one hour for it to develop the texture of Tzatziki. Serve with pita chips or warmed pita bread.
