Sunday, August 14, 2016

Dairy Free Tzatziki


I LOVE Tzatziki. When I eat Greek or Mediterranean food, I drown my food in that creamy, yummy sauce. I like food as a side to my tzatziki. Anyone else like that? The only downside to tzatziki for me is that it's usually made with dairy products. Dairy and I have NOT been getting along lately. I started thinking about ways to make this sauce myself so that I could eat as much as I wanted without getting sick. After some testing in Kitchen de Timo, I finally came up with the perfect recipe for dairy free tzatziki that doesn't compromise flavor! It's even vegan for those of you who live that lifestyle. The best part of this recipe? It's SO easy to make! You dump all of the ingredients in a food processor and voila, you have instant tzatziki! My type of recipe. 
 I really enjoy flavorful food that is easy to make. Life has been crazy and I need to be able to make quick, yet delicious recipes and this was an easy thing to make and add to my Greek chicken rice bowls. That is an upcoming post, so be on the lookout for it!

Ready to get cooking? Let's goooooo!

Dairy Free Tzatziki

Prep Time: 15 minutes
Cook time: 5 minutes
Yield: 2 cups
Serving Size: liberal, but 2-4 tbsps.

Ingredients:
  • 2 Persian cucumbers (seeds removed and chopped into large chunks)
  • 1 cup dairy free unflavored yogurt (I used Silk yogurt)*
  • 1/4 cup fresh dill
  • 2-3 garlic cloves (depends on how garlicky you want it)
  • 2 tbsp. olive oil
  • Juice of 1 lemon
  • Salt & pepper to taste (I use 1/4 tsp of salt & pepper)
Method:
  1. First things first, make sure veggies are properly washed and cleaned. I'm talking about the cukes, lemon and dill.
  2. You can peel the cucumbers if you want. I left the skin on because I'm lazy. Cut the cucumbers in half and spoon out the seeds. If you don't, you will have watery tzatziki. That's not my style so do what makes you happy. Once the innards have been scooped out, cut into chunks so they can fit in the food processor.
  3. For the dill - I will pick off the leaves and put them in a measuring cup to get the amount I need. You can keep the stick part of it, but it's not my preference.
  4. In a food processor, put the chopped cucumbers, yogurt, dill, garlic, olive oil, lemon juice, salt and pepper.
  5. Blend until all ingredients are semi smooth. 
  6. Do a taste test. See if you need more salt, pepper, etc. 
  7. Proceed to cover food in sauce. 

Notes:
  • If you can handle dairy, you can use plain yogurt or Greek yogurt in place of dairy free yogurt. I chose to make it this way because dairy does not agree with me most days. Greek yogurt will give you thicker texture than regular yogurt.
  • If you don't have a food processor, you can easily make this in a blender.
Let me know what you think! I'll be sharing my Greek Chicken Rice Bowls shortly which I put this sauce on. Tag me @thehungrylatina or use the hashtag #thehungrylatina on social media when you make this. I love to see the food porn pictures!