Easy Tzatziki with SCD Yogurt

Of all of the condiments and sauces, tzatziki sauce ranks pretty high on my list. I didn’t realize I loved it so much though, until I started making it myself. Some restaurant tzatzikis are a little too bland, in others all I taste is garlic. In store bought sauces, you will find food stabilizers, preservatives and gums. No thank you! In 10 minutes, I am able to whip up this homemade and perfectly delicious Easy Tzatziki with SCD Yogurt.

This delightful sauce checks all of the boxes: it is light, lemony with the right amount of garlicy bite and oh-so-good for you. Thanks to the 24-hour fermentation, the SCD compliant yogurt is teeming with beneficial, gut-healing bacteria. Read HERE to discover the benefits of 24-hour fermented yogurt and discover just how easy it is to make yogurt right in your own home.

Easy Tzatziki Serving Suggestions

Now that you have a delicious sauce, check out these ideas on what to serve it with:

• Grain-free pita chips- Simple Mills makes a delicious grain-free pita. It’s not SCD legal, but if you are following a modified version of the diet or not following a diet at all, they are a great option!
• Seedy crackers
• Fresh veggies
• Salmon burgers
• Mediterranean Turkey Burgers
• Baked Lamb Meatballs

Easy Tzatziki with SCD Yogurt

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• Author: Kristi McCollom
• Total Time: 10 minutes
• Yield: 1 cup 1x

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Description

This light, gut-friendly yogurt sauce is quick to make and full of flavor. Versatile and delicious, it pairs perfectly with more than just meatballs—try it with seedy crackers, fresh veggies, salmon patties, or Mediterranean turkey burgers. Ready in minutes with just a few simple ingredients.

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Ingredients

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1 cup 24-hour fermented yogurt (or plain Greek yogurt if not following the SCD diet)

1 mini seedless cucumber or 1/2 regular cucumber- peeled and de-seeded

1/2 large garlic clove

1 Tbsp lemon juice

1/4 tsp dried dill or 2 tsp chopped fresh dill

1/8 tsp salt

Freshly ground pepper to taste

8–10 fresh mint leaves (optional)

Olive oil for drizzling (optional)

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Instructions

1. Finely shred the cucumber and sprinkle generously with salt.  This will help draw the water out.
2. Create a paste with the 1/2 garlic clove.  Do this by smashing the garlic on a cutting board using the side of a large knife.  Continue smearing and smashing the garlic with the side of the knife until it becomes a paste.
3. Squeeze as much liquid as you can out of the shredded cucumber.
4. Mix all ingredients together in a bowl. If time allows, place the bowl in the fridge for at least 30 minutes to encourage the flavors to incorporate.  The longer the better in my opinion!

Notes

This sauce is traditionally made with Greek yogurt, which is much thicker than 24-hour fermented yogurt.  However, 24-hour fermented yogurt can still achieve a thick consistency!  If desired, simply place the yogurt in a clean, thin dish towel (a flour sack dish towel) and squeeze out the liquid until it reaches the consistency you want.

• Prep Time: 10 minutes