Keto Tzatziki

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SERVES 6

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Prep Time
5 minutes

Cook Time
0 minutes

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Ingredients

.5 clove garlic (2.5g)

.5 cup fresh dill (10g)

150g cucumber, seeds removed, roughly chopped

.5 tsp salt

1 tsp apple cider vinegar

4 tsp + 1 tsp extra virgin

olive oil

200g Greek natural yoghurt

Black pepper to serve

Method

1. Place garlic and dill into the mixer, chop 3 seconds / speed 7 / mc on
2. Add cucumber and salt, chop 10 seconds / speed 4 / mc on
3. Add vinegar, 4 tsp olive oil and the yoghurt, mix 20 seconds / speed 2/ mc on. Don’t be tempted to increase the speed or it will become runny
4. Stir more using a spatula if needed
5. Top with the last teaspoon of olive oil and pepper

Serve with slow roasted harissa lamb, crunchy seed crackers, or celery and capsicum crudites.

Store up to 7 days in the fridge (you might need to give it a stir as the whey will separate). Freezing is not recommended.

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