A coconut yoghurt dip, this dairy free tzatziki recipe based on the traditional Greek recipe. This tzatziki recipe is flavoursome and creamy yet light. Perfect for dipping veggie sticks or flatbread into.
Extract as much liquid as possible from the grated cucumber by placing grated cucumber into a sieve atop a bowl. Use hands to squeeze and push out as much liquid as possible. Alternatively, place grated cucumber into a cheese cloth and squeeze as much liquid out as possible.
1 medium Lebanese cucumber
Add the grated cucumber to a bowl with coconut yoghurt, dill, garlic, sea salt and lemon juice.
1 cup coconut yoghurt, 1 tablespoon dill, 1-2 cloves garlic, ½ teaspoon sea salt, 2 tablespoon lemon juice
Mix together with a spoon until smooth and creamy.
Serve with veggie sticks and flat bread on a platter or store in a sealed glass container in the fridge for up to 4 days until ready to use.