Β½ large cucumber (unpeeled and finely grated)
1 Β½ cups coconut yogurt (for a dairy-free option; see notes for store-bought recommendations)
3 cloves garlic (minced)
ΒΌ cup fresh dill (finely chopped, or 2 Tbsp dried dill per 1/4 cup fresh)
1 pinch each sea salt and black pepper (plus more to taste)
1 Β½ Tbsp lemon juice
1-2 Tbsp extra virgin olive oil (optional, for flavor and richness)
Prepare the Cucumber:
Finely grate the unpeeled cucumber, yielding approximately 1 cup. Place the grated cucumber in a fine-mesh strainer set over a small mixing bowl or transfer it to a clean, thin towel. Squeeze out excess moisture, ensuring about 1/4 cup of cucumber remains.
Mix the Tzatziki:
In a large mixing bowl, combine the coconut yogurt with the strained cucumber, minced garlic, finely chopped dill, sea salt, black pepper, lemon juice, and optional olive oil. Stir the ingredients thoroughly to achieve a well-blended consistency.
Adjust Flavor:
Taste the tzatziki and adjust the flavors as needed. Add more salt for an enhanced overall flavor, extra garlic for a zingy kick, additional lemon juice for acidity, or more dill for increased herbiness.
Serve or Store:
Serve the tzatziki immediately for a fresh and vibrant flavor experience. Alternatively, store it in the refrigerator, where it will continue to thicken over time. The tzatziki can be refrigerated for up to 5 days.
This homemade tzatziki sauce/dip offers a dairy-free twist with the use of coconut yogurt, providing a creamy and delightful accompaniment to various dishes. The detailed instructions ensure a well-balanced and rich flavor profile, making it a versatile addition to your culinary repertoire. Enjoy the freshness and tanginess of this flavorful dip!