I have wanted to veganize tzatziki for so long. It was pretty simple to do, especially now that Kite Hill makes vegan Greek yogurt. It has always been one of my favorite dips, as is checks off a lot of my favorite food qualities (bright, zesty, herbaceous and garlicky). Let’s not forget how amazing it is with falafel.
What’s your favorite dip? Have you veganized it yet? Tag me on Instagram with your favorites!
1 ½ cups vegan Greek yogurt (I use Kite Hill’s)
1 cucumber, grated (peeling is optional)
¼ cup chopped fresh dill
3 cloves garlic, minced
Zest and juice of one lemon
1 tsp sea salt
¼ tsp fresh cracked black pepper
Olive oil (optional)
Once the cucumber is grated, wrap in a clean kitchen towel and squeeze until almost all moisture has left the towel.
Combine the cucumber and the rest if the ingredients in a bowl. Taste with and add more salt or pepper if necessary.
Drizzle with olive oil when ready to serve (optional).