Lactose Free Dairy Free Tzatziki

Total time45 min

Prep time15 min

Cook time0 min

This cool, garlicky dip starts with a whole grated English cucumber, salted and squeezed until nearly dry so the texture stays thick and scoopable instead of watery. Fresh garlic, bright lemon juice, and a good drizzle of extra-virgin olive oil build the tangy base, while chopped dill and a touch of mint bring that classic herby freshness. Fold in the squeezed cucumber and you get a creamy, cooling spread that's just as good piled onto grilled meats and vegetables as it is scooped up with warm pita. Let it chill for even a half hour before serving — the garlic and herbs mellow and meld, and the flavor only gets better after a day or two in the fridge. It's an easy make-ahead sauce to keep on hand, and it fits neatly into a lactose free spread without any loss of that tangy, garlicky punch tzatziki is known for.

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Ingredients

6 servings

1 medium english cucumber (about 10 oz)
½ tsp kosher salt, plus more to taste
1 ½ cups dairy free yogurt (plain, unsweetened, full-fat coconut or almond preferred)
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2 cloves garlic, finely grated or pressed
2 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
2 tbsp fresh dill, finely chopped
1 tbsp fresh mint, finely chopped (optional)
salt and pepper, to taste

Instructions

1
Grate the cucumber on the large holes of a box grater directly over a fine-mesh strainer set over a bowl. Toss with 1/2 tsp kosher salt and let stand for at least 30 minutes, until a significant amount of liquid has drained off.
2
Gather the salted cucumber in a clean kitchen towel or several layers of cheesecloth and squeeze firmly over the sink until very little liquid remains — the cucumber should feel almost dry to the touch.

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