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Cucumber Dip (Dairy-free)
www.theconsciousplantkitchen.comA Creamy Cucumber Dip with lemon and mint flavor. An easy Tzatziki dip recipe, ready in 15 minutes for a quick and delicious summer appetizer.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/cucumber-dip/ or scan the QR code here ➡️
Servings: 6 servings (1/4 cup)
Calories: 73.3kcal
Ingredients
- 1 ½ cup Coconut Yogurt instead of Plain Greek Yogurt
- 2 tablespoons Fresh Mint minced
- 2 Garlic Cloves crushed
- 2 tablespoons Extra-Virgin Olive Oil
- 1 tablespoon Lemon Juice
- ½ teaspoon Paprika
- ½ teaspoon Salt
- 2 cups English Cucumber trimmed, peeled, seeded, and shredded.
Instructions
- Trim the end of the cucumber, peel them, and seed the center before grating them using the thicker grating attachment tool of your hand grater. Place the shredded cucumber in a kitchen towel, squeeze and release the excess water from the cucumbers. Discard the juice. Set aside the shredded, drained cucumber in a bowl.
- Stir in Greek Coconut yogurt (or your choice of yogurt), fresh chopped mint, crushed garlic, salt, paprika, lemon juice, and olive oil.
- Serve immediately or chill for 1 hour before serving.
Storage
- Store in an airtight box in the fridge for up to 4 days.
Nutrition
Serving: 1serving | Calories: 73.3kcal | Carbohydrates: 2.4g | Protein: 5.2g | Fat: 4.9g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.4g | Trans Fat: 0.1g | Cholesterol: 2.5mg | Sodium: 212.5mg | Potassium: 85.5mg | Fiber: 0.2g | Sugar: 1.7g | Vitamin A: 85.9IU | Vitamin B12: 0.4µg | Vitamin C: 2.2mg | Calcium: 60.3mg | Iron: 0.2mg | Magnesium: 7.2mg | Phosphorus: 69.8mg | Zinc: 0.3mg