Tzatziki (dairy-free)

While tzatziki is usually served with Greek food, this garlicky-dill yogourt dip tastes great with just about anything! You might not want to eat this before a first date though.

If you do a Google search, you will find that most recipes are similar- proportions depend on taste. Here is a recipe that works for me:

Ingredients

• 1 cup non-dairy yogourt* (I use a variation of my homemade yogourt)
• 1-2 cloves garlic, chopped 
• 1/2 small cucumber, grated (Persian cucumbers are the best. English cucumbers are better than the big, fat wax-coated ones that tend to be a little bitter).
• 1/2 ts salt (for the colander)
• 1 TB fresh lemon juice
• 1/2 TB dill 
• Salt and pepper to taste
• Optional: Some recipes use mint. I'm not a fan of it in tzatziki but you might like it.

*NOTE: If you are using a commercial, non-dairy yogourt make sure it is not sweet. If you are following my homemade yogourt recipe, leave it ferment for a few extra hours and leave out the vanilla and cinnamon. You want it tangy and relatively neutral in flavour.

Instructions 

1. Peel your cucumber, remove seeds and grate/chop it (I like the peel on with Persian cucumbers)
2. Put cucumber in a colander and sprinkle with the salt to draw out the water. Let it sit for about 30 minutes. Drain well, you don't want extra liquid in your tzatziki. 
3. Combine all of your ingredients in a bowl. Add more dill, lemon, garlic, salt, pepper as needed. 
4. Cover and let it sit for at least 30 minutes (ideally 2 hours or more) before serving to let the flavours blend. Store in the refrigerator for up to 5 days.