Opa! Lactose-Free Tzatziki

So being lactose intolerant doesn’t just mean no milk or cheese – it pretty much puts an end to anything creamy and delicious until you can find a decent work around. One that has eluded me for years is creating a simple lactose free tzatziki. I don’t really have time to cheese-cloth drain anything to the right consistency and with no lactose free Greek yogourt available in Canada I was out of luck until…

Lactose-free Tzatziki

Finally, Liberté launched Lactose Free Greek Yogourt! I grabbed some on Friday night and yesterday was the first time I’d had delicious Greek delivery with the good stuff slopped all over the top. Amazing! And easy to make – def not a “why even bother to order takeout if I have to do all the work of making food myself” situation.

Today we plopped some of this Lactose Free Tzatziki on some Trader Joe’s Pita Crackers that we received for Christmas…heaven.

Lactose-free Tzatziki Crackers

So if you’re looking to make a little Lactose Free Tzatziki, I found my this recipe here and just substituted my new favourite yogourt.

Upon rereading this post I figured I should let you know I was not in any way approached by Liberté for this post. I found this product all on my own and paid for it with my own money. If they should happen to come along and offer me free yogourt for writing such nice things, I’ll come back and let you know.

Easy Tzatziki – Recipe courtesy of Claire Robinson – Food Network
Ingredients

1 cup Greek whole milk yogurt
1 English cucumber, seeded, finely grated and drained
2 cloves garlic, finely minced
1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
Kosher salt and freshly cracked black pepper

Directions
In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill.

BYOC: For some extra flavor, add some olive oil and some coarsely chopped fresh mint. Serve with crudities at your next party. Brush a pita with some olive oil and sprinkle za’atar on top. Bake in the oven until crispy and serve.

Recipe courtesy Claire Robinson, 2010

2 Comments

  1. learntolovefood

    January 18, 2015 at 6:51 pm

    Yum!

    Reply
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    August 14, 2016 at 4:48 pm

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