Name: Easiest Dairy-Free Tzatziki Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: ½ large cucumber; 2 cloves garlic; 3 tbsp fresh dill, chopped; 2 cups coconut yogurt; 2 tbsp olive oil, divided; Salt to taste; Black pepper to taste (omit for AIP diet); Juice of half a lemon

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Introduction

This dairy-free tzatziki is a refreshing and creamy dip that’s perfect for warm days or as a flavorful accompaniment to your favorite dishes. Made with coconut yogurt and fresh dill, it offers a delicious twist on the traditional Greek classic.

A white bowl filled with creamy, thick white dip mixed with small green dill pieces, topped with a thin drizzle of golden olive oil and a small lemon wedge placed slightly off-center on the top surface. The bowl sits on a white marbled background with a pale pink cloth nearby on the left, a few lemon wedges on the bottom right, and a white plate filled with golden triangle-shaped crackers in the top right corner. A small sprig of green dill lies in the top left corner, adding a fresh touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ large cucumber
2 cloves garlic
2 cups coconut yogurt
3 tbsp fresh dill, chopped
Salt and pepper to taste (omit pepper for AIP)
Juice of half a lemon
2 tbsp olive oil, divided

Instructions

Step 1: Wash the cucumber well, keeping the skin on. Grate the cucumber finely using a grater or food processor. Pat the grated cucumber dry with a clean kitchen towel or paper towel to remove excess liquid.
Step 2: Grate or finely mince the garlic and add it to a mixing bowl with the dried cucumber.
Step 3: Stir in the coconut yogurt, salt, pepper (if using), chopped dill, lemon juice, and most of the olive oil until well combined.
Step 4: Drizzle with the remaining olive oil on top before serving. Enjoy with fresh vegetables or pita chips.

Tips & Variations

Use Persian cucumbers for less watery dip and milder flavor.
Adjust the garlic amount according to your preference for a milder or stronger taste.
For a thicker consistency, strain the coconut yogurt through a cheesecloth before mixing.
Try adding fresh mint for a different herbal twist.

Storage

Store the tzatziki in an airtight container in the refrigerator for up to 3 days. Stir well before serving, and note that the flavors may intensify slightly over time. Enjoy chilled for best taste.

How to Serve

A close-up image of a triangular brown chip with a few white salt flakes, dipped halfway in creamy white dip that has small green herb pieces and a slight glossy look, held between the thumb and index finger of a woman's hand with bright orange nail polish; the background shows a white bowl filled with the same dip topped with a slice of yellow lemon and a drizzle of olive oil, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of coconut yogurt?

Yes, you can substitute regular Greek yogurt if you are not avoiding dairy. It will create a more traditional tzatziki flavor and texture.

How do I prevent the cucumber from making the dip watery?

Be sure to pat the grated cucumber dry with a towel to remove as much moisture as possible. Using Persian cucumbers, which have fewer seeds and less water, can also help.