This is a delicious dairy-free keto tzatziki sauce that has super simple ingredients and a ton of flavor. This sauce is the perfect addition to roasted meats and veggies. Keto, Whole30, and Paleo compliant.
- 2 cups dairy-free sour cream (I use Forager) or plain unsweetened coconut yogurt*
- 1 large cucumber, diced
- 2 tablespoons fresh dill
- 2–3 garlic cloves minced*
- 1 teaspoon salt (more or less to taste)
- 1/4 teaspoon cracked black pepper
- 1/2 lemon, juiced
- Optional: 1 tablespoon olive oil
- Dice or grate the cucumbers and pat dry with a paper towel. If you are using grated cucumbers, add to a cheesecloth and squeeze out any additional moisture over the sink. I used diced cucumbers in my chunky version.
- Simply add all the ingredients to a large mixing bowl and mix together until combined.
- Dice the cucumbers and pat down with a paper towel to remove additional moisture. In a food processor, add the cucumbers, garlic, lemon juice, dill, black pepper, and salt. Process until well blended. Stir this mixture along with the 1 tablespoon olive oil into sour cream or Greek yogurt.
- If you are not Paleo, feel free to use plain Greek Yogurt in place of the DF sour cream.
- I use 2 8 oz. containers of Forager Sour Cream.
- This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.
- Chunky Version: If you don’t like the cucumbers super chunky, feel free to grate them instead of dicing them.
- Depending on how garlicky you like the sauce will depend on how many garlic cloves you use. I used 3, but if you don’t like it that strong, just use 2.
- Category: sauce
- Cuisine: Greek
Keywords: Tzatziki Sauce, keto sauce, Greek, Keto