Tzatziki
Author: Natalie Smith
A lemon and cucumber yogurt dip
Ingredients
- 1.5 Cups Plain lactose free yogurt (Greek or coconut can also be used)
- 3/4 Cup Grated telegraph cucumber after being squeezed
- 2 Tbsp Olive Oil *try with only 1 Tbsp next time
- 1.5 Tbsp Fresh lemon juice (lower to 1 Tbsp if using Greek or coconut yogurt)
- 1 Tbsp Fresh mint minced
- 1 Tbsp Fresh dill minced
- 1 Clove Garlic minced and pressed to a paste
- 1/2 tsp Salt
Instructions
- Grate the cucumber, then squeeze out as much water as you can without turning it to mush.
- Combine with remainder of ingredients and enjoy!