Cucumber Dill Dip
If you’re looking for a deliciously light dip that can also serve as a dressing and sauce, then look no further…
This Cucumber Dill Dip is my plant-based take on traditional Greek Tzatziki made with salted yogurt, cucumber, garlic, dill and lemon.
I love to add it to my Greek Goddess Bowl or spread it on pita bread with fresh vegetables.
Get the recipe below!
Ingredients (3 servings; makes 1.5 cups )
- 1 non-dairy plain unsweetened yogurt (Greek, Oat or Cashew-based yogurts work best)
- 1 cucumber (peeled, seeded, diced)
- 1 garlic clove (minced)
- 1/8 cup fresh lemon juice
- 2 Tbsp. fresh dill (chopped)
- Salt & pepper to taste
- Combine all the ingredients in a mixing bowl.
- Cover and refrigerate for about 20-25 minutes to chill. Garnish with dill to serve.
Optional Step for Thicker Dip
- Use a cheesecloth to strain any excess liquid from the dip.*
*If you don’t have a cheesecloth, you can use a paper towel to soak up any excess moisture in the dip.
Did you make this recipe? Let me know how you like it in the comments!
Try one of the latest Strong.Bold.Healthy recipes: Pulled Jackfruit BBQ!
If you are following the SBH Plant-Based 21-day Meal Plan, one serving of the Cucumber Dill Dip is approximately:
- 1/4 Vegetable serving
- 1/2 Meat/Dairy Alternative serving
Nutritional Note: One serving is approximately 68 calories.
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