Serves 4
A refreshing, gut-friendly twist on a Mediterranean classic—this plant-based tzatziki is free of dairy and oils but full of creamy, zesty flavor.

Ingredients (organic/biodynamic)

• 1 c. unsweetened plain coconut yogurt
• ½ large cucumber, peeled and grated (about 1/2 cup)
• 1 Tbsp. fresh lemon juice (or more to taste)
• 1 Tbsp. chopped fresh dill (or 1 teaspoon dried)
• 1 garlic clove, finely minced
• 1 pinch cumin (optional)
• Celtic Sea Salt^® and freshly ground black pepper, to taste

Instructions:

1. Grate the cucumber and squeeze out the excess liquid using a clean kitchen towel or cheesecloth. This step helps prevent the dip from becoming watery.
2. In a mixing bowl, combine the yogurt, cucumber, lemon juice, dill, garlic, and Celtic sea salt. Stir well to mix.
3. Add a pinch of freshly ground black pepper or cumin if desired.
4. Refrigerate for at least 30 minutes to let the flavors meld together.
5. Serve chilled with fresh veggies, baked sweet potato rounds, lettuce wraps, or grain-free crackers.