TZATZIKI SAUCE (Dairy-Free)

The freshness and flavor of Greek foods are incredibly inviting, and Tzatziki sauce is no exception. Submitted by Mary Clugston, this recipe is a delicious way to add a tangy flavor of Greece to any meal - without the dairy. Typically made with yogurt, this recipe uses coconut cream for a GHS plan-approved dip for meat or vegetables, or as a salad dressing. Tzatziki lasts about 3 days in the frig before the cucumbers start to break down and become watery. Simply cut the recipe in half if it’s more than needed.

Plan: (Standard, Vegan/Vegetarian, & Maintenance)

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Serving information: There are 12 servings in this recipe. One serving covers your fat and 1/4 cup of raw vegetable for one meal.

The freshness and flavor of Greek foods are incredibly inviting, and Tzatziki sauce is no exception. Submitted by Mary Clugston, this recipe is a delicious way to add a tangy flavor of Greece to any meal – without the dairy. Typically made with yogurt, this recipe uses coconut cream for a GHS plan-approved dip for meat or vegetables, or as a salad dressing. Tzatziki lasts about 3 days in the frig before the cucumbers start to break down and become watery. Simply cut the recipe in half if it’s more than needed.

INGREDIENTS

1 13.5-oz can coconut cream (not milk), well blended
2 organic cucumbers, peeled, seeded and small diced
2 Tbsp. extra virgin olive oil
1/2 lemon, juiced
1 Tbsp. chopped fresh dill
3 cloves of garlic, peeled and minced
Pink Himalayan sea salt & freshly-ground pepper, to taste

INSTRUCTIONS

In a food processor or blender, add all the ingredients, mixing until well-combined.
Transfer into a dish, cover and refrigerate for at least one hour for the flavors to blend.
If you don’t have a food processor or blender, just mix very well by hand with a whisk in a medium-sized bowl.