Dips and sauces can seem like the most difficult recipes to make paleo; this is because they are often dairy based. However, if we spend a little time thinking outside the box we can find a way to make them fit our paleo lifestyle.
Here’s a great example of utilizing ingredients we already had around our house to make one of our favorite sauces paleo. As is the norm with our recipes, it’s simple and it’s quick!
1 cup diced cucumber
1 can coconut milk (let stand overnight)
1 tablespoon dried dill
1 teaspoon dried garlic flakes
1/2 teaspoon salt
1/4 teaspoon pepper
Prepare 1 cup of diced cucumber. Place in bowl and set aside.
Open 1 can of coconut milk that has been left standing overnight. Remove cream that has formed at the top of the can and add it to the bowl of cucumber. (1 can of coconut milk = roughly 1/4 cup of cream)
Add dill, garlic flakes, salt and pepper to bowl.
*Note: If tzatziki mixture is too thick add a spoonful of coconut milk liquid to the mixture at a time. Combine throughly and continue to add liquid until desired consistency has been reached.
The best part of this recipe is that you don’t notice the taste of coconut! Stay tuned for some upcoming gyro recipes.
Melissa Van Dover