Tzatziki

Tzaziki sauce
Tzatziki mise en place/ food prep

I love a good Greek tzatziki. We make this for our Greek nights with my Greek Souvlaki Gyro Wraps HERE (SO GOOD!) and also in my Greek Salmon Kale Veggie Bowl HERE. So fresh and creamy-tangy it takes our favourite Greek dishes to a whole new level. My tzatziki calls for either unsweetened greek yoghurt (we prefer), or use a dairy-free option such as coconut yoghurt.

Greek Seasoning Mix in a dish

You can make your own Greek style fresh coconut yoghurt HERE, or I have a canned coconut yoghurt recipe you can find HERE, or skip making your own and go for store bought – take your pick! In yoghurt, lactic acid is a bi-product of bacterial fermentation and the probiotics they give off help to proliferate your good gut buddies in your microbiota – BONUS!

Greek Souvlaki Gyro Wraps with Tzatziki

Tzaziki

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Recipe by Priscilla Soligo Course: Condiments, Salads, Sauces & Dressings
Servings

1½ Cups

servings
Prep time

15

minutes

Ingredients

  • 240g 1 Cup Unsweetened Greek Yoghurt, or Coconut Yogurt

  • 55g ⅓ Cup Cucumber, Grated

  • 15g 1½ Tbsps Lemon Juice

  • 10g 2 tsp Extra Virgin Olive Oil

  • 5g 1 Large Garlic Clove, finely grated

  • 8g 2 Tbsps Fresh Dill, chopped

  • 8g 2 Tbsps Fresh Mint, chopped 

  • 1g ¼ tsp Unrefined Salt 

  • Pinch of Black Pepper

Directions

  • In a medium bowl, mix ingredients until well combined. Serve or chill and serve later.

Notes

  • Storage: Tzatziki will last for up to two weeks in the fridge in a glass airtight sealed container. 

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Nutrition Facts

4 servings per container


  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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