Sunday, February 5, 2017

Tzatziki (Paleo)

Yield: 1 1/4 cup

3/4 cup full-fat coconut milk (placed in fridge 24 hours prior to making the recipe)
1/2 cup cucumber, deseeded and finely diced
2 garlic cloves, finely minced
2 tbsp lemon juice
1 tsp dried dill (or 1 tbsp fresh dill)
1/8 tsp sea salt
1/8 tsp black pepper

1. Open the can of coconut milk and scoop out 3/4 cup of the cream on top.
2. Combine all ingredients in a small bowl and stir to combine.
3. Chill before serving.

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