Tzatziki is found in the cuisines of Southeast Europe and the Middle East and can be a dip, sauce or even a soup. The base of tzatziki is typically made from salted strained yogurt or diluted yogurt. This is then mixed with cucumbers, garlic, salt, and olive oil, and then sometimes with vinegar or lemon juice, and herbs such as dill, mint, parsley and thyme.
It is delicious. And needless to say, we just had to find an AIP version! Enter our friend, Michele Spring with Thriving on Paleo (Instagram: @thrivingonpaleo). She created this super simple dairy-free, fully AIP-compliant Tzatziki that we just know you will love. And oh, by the way, it is amazing with our NEW Rosemary & Sea Salt Flatbread!
For the Tzatziki Sauce:
- 1 cup Coconut Cream (2 x 5.4 oz cans or 1/2 x 14 oz can) OR Plain Coconut Yogurt (Cocojune is a great option!)
- 1/2 medium Cucumber (finely diced)
- 1 tbs Lemon Juice
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1 tsp dried Dill (or 1 tbs fresh)
- pinch Sea Salt
Just mix, then refrigerate.
This is a fresh, perfect for any season, snack, appetizer or complement to a meal. We recommend enjoying it with our new Vegan Rosemary & Sea Salt Flatbread!