When it comes to my rating of dips, there is hummus, one and only, the most wonderful food in the world, and then for quite a while there is nothing. And then there is tzatziki; this delicious, tangy and garlicky Greek dip. I used to eat loads of it before I went vegan (and before hummus stole my heart) but then I kinda assumed that my tzataziki days are over. That was until Alpro made this amazing high protein thick yoghurt and I just couldn’t resist the temptation of trying turning it into tzatziki. And it worked! It tastes just as good if not better (everything tastes better when it’s vegan).
The key for this recipe to work is to properly drain the cucumber. Unless you do that, your dip is going to be runny and won’t taste as good, so make sure you really squeeze all the water from those cucumbers. Then there are all the different options of what you can add. I usually like to keep it simple and add a little bit of oregano and loads of freshly ground black pepper. But you can also add dill, mint or olives and see how that works for you.
I usually make this dip as a side for all things barbecue but since we’re not really in the BBQ season you can simply have it as a part of your mezze platter or serve alongside a salad, dip your pita in it or use it to stuff a jacket potato. Options are endless, really.
- 250g vegan Greek style yoghurt (I used Alpro Go On Plain)
- ½ cucumber
- 1-2 cloves garlic
- 1 tsp. dried oregano
- black pepper
- 6-8 green pitted olives, finely chopped (optional)
- 1 handful fresh dill, finely chopped (optional)
- Grate the cucumber, then place it in a fine sieve and press until all excess water is drained.
- Finely chop the garlic and mix it with the yoghurt, add drained cucumber, oregano, salt and pepper and the rest of the ingredients (optional).
- You can serve it straight away but it tastes best after a couple of hours in the fridge when all the aromas and flavours mix. You can store it in the fridge up to 3 days.