Cucumber Tzatziki

PALEO, KETO, VEGETARIAN, VEGAN OPTION, DAIRY FREE OPTION

Makes about 3 cups

My daughter, Camille is the family saucier. Sauces of all varieties are her specialty. This tangy, flavorful tzatziki is wonderful with lamb kabobs and my veggie falafel.

Ingredients:

1 ½ cup yogurt - full fat greek yogurt or cashew yogurt (both work well)

3 tablespoons olive oil

2 tablespoons fresh or dried dill

2 tablespoons lemon juice

1 English cucumber, small diced

1 teaspoon sea salt

½ teaspoon black pepper

Pinch or two of Aleppo Pepper

This yummy dip will keep for 3-5 days in the refrigerator

Enjoy!

A bowl of cucumber tzatziki
Print
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Cucumber Tzatziki


  • Author: Beth Bollinger

Description

PALEO, KETO, VEGETARIAN, VEGAN OPTION, DAIRY FREE OPTION

Makes about 3 cups

My daughter, Camille is the family saucier. Sauces of all varieties are her specialty. This tangy, flavorful tzatziki is wonderful with lamb kabobs and my veggie falafel.

 


Ingredients

Scale

Ingredients:

1 ½ cup yogurt - full fat greek yogurt or cashew yogurt (both work well)

3 tablespoons olive oil

2 tablespoons fresh or dried dill

2 tablespoons lemon juice

1 English cucumber, small diced

1 teaspoon sea salt

½ teaspoon black pepper

Pinch or two of Aleppo Pepper


Instructions

This yummy dip will keep for 3-5 days in the refrigerator.

 

Notes

Enjoy!