Greek food is a close second to Mexican in my household – and tzatziki is probably one of the main reasons I love Greek food! I mean, you can literally put it on anything and I will definitely eat it. Its just so tart and garlicky — uuuggghh so good. When I was doing my first Whole30, it was hard to find a recipe that really worked because you need that tart, thick yogurt for tzatziki. Trust me, I tried every mayo recipe, coconut yogurt and nothing… nada… nothing made it to the table.
I’m making this dip for a family party coming up because my family also loves Tzatziki, or as my uncle calls it tchotchke (choch-kee) sauce – I don’t know… don’t ask … he just says these things. haha. They are not Whole30-ers or Paleo by choice – only when I cook! I have yet to have a complaint on this sauce.
So what’s the base? Well, Kite Hill killed it again – I was at Whole Foods in the alt-dairy section and spotted an ALMOND GREEK STYLE YOGURT! Kite Hill did not sponsor this post, but I don’t care, it’s amazing! I knew as soon as I opened the package my tzatziki was about to come to life!! So check it out – I found it at Whole Foods for about $1.70.
This sauce comes together so quick – and you can eat it right away but I found that letting it sit overnight only made it better! I put it over grilled chicken, dip my veggies in it, top my greek bowls with it – eat it plain. It’s legit!
Whole30 & Paleo Greek Tzatziki Sauce
- 1 Container Kite Hill Greek Style Plain Yogurt
- ½ Cucumber: Peeled Diced and Drained
- ½ Lemon - Juiced
- ½ Tsp Lemon Zest
- ½ Tsp. Onion Powder
- ½ Tsp. Salt
- 1 Tbsp. Chopped Garlic
- 1 Tbsp. Fresh Chopped Dill
Peel and finely dice the cucumber. You can even pulse it in the food processor. Its very important to squeeze the water out of the cucumber. You can lightly salt the diced pieces to draw out the water and then squeeze it in cheese cloth, a nut milk bag or even with paper towels. Getting the moisture out is really important here.
Add the cucumber to a mixing bowl.
To that bowl add the lemon juice, lemon zest, onion powder, salt, fresh dill and garlic. If you're using chopped garlic from a jar, make sure to remove the extra moisture before adding it to the sauce.
Add the yogurt and stir well. Store in a jar in the fridge overnight or serve right away!