BHA & BHT Free Coconut Yogurt Cucumber Tzatziki
Creamy, garlicky, and bright with fresh dill, this dairy-free tzatziki delivers everything you love about the classic Greek dip without a drop of conventional yogurt. The base is plain coconut yogurt — specifically the thick, unsweetened kind with no gums or additives — which keeps the whole recipe clean and free from the synthetic preservatives that sneak into so many store-bought condiments and flavored yogurts. Avoiding BHA and BHT can feel surprisingly tricky when it comes to packaged dips and sauces, since those antioxidant preservatives hide in ingredient lists under names most people skim right past. Making it yourself means you control every single component, from the apple cider vinegar tang to the hit of fresh mint. The technique of salting and squeezing the grated cucumber is the real secret here — it pulls out excess moisture so the dip stays thick and scoopable rather than watery. A final drizzle of extra-virgin olive oil and a scatter of fresh dill sprigs make it look like something you'd order at a restaurant. Pile it next to raw vegetables or sliced cucumber and watch it disappear.
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Learn more →Ingredients
4 servings
- 1 medium english cucumber (about 10 oz)
- ½ tsp fine sea salt, divided
- 1 cup plain coconut yogurt, thick (unsweetened, no gums or additives)
- 1 small clove garlic, finely grated
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh mint leaves, finely chopped (optional)
- 1 tsp apple cider vinegar
- 1 tbsp extra-virgin olive oil
For serving
- 1 tbsp fresh dill sprigs, for serving (optional)
- 1 tbsp extra-virgin olive oil, for serving (optional)
- sliced cucumber or raw vegetables, for dipping (optional)
Instructions
- 1
Grate the cucumber on the large holes of a box grater into a fine-mesh strainer set over a small bowl. Toss with 1/4 tsp of the salt and let stand for 20–30 minutes, until the cucumber has released most of its liquid.
- 2
Gather the salted cucumber in your hands or in a clean kitchen towel and squeeze firmly until very little liquid remains — the cucumber should feel almost dry to the touch.
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