There’s nothing like being hosted by someone else to enable us to relax. In fact, I think it’s one of the nicest treats we can give each other is a few hours of relaxation and enjoyment without having to think of the jobs and repairs that need doing around the house.
We recently spent a lovely afternoon in the company of good friends, over a simple yet elegant spread of olives, grilled rosemary-garlic lamb, roasted herbed root veggies, asparagus, pine-nut arugula salad, and tzatziki. Hours whizzed by as the kids were entertained in the company of their friends, and the weather cooperated with an unseasonably-hot April day so that we could lounge and dine al-fresco. Not only did our friends put out all this delicious food, but they also adeptly catered to their guests’ dietary requirements for no-dairy, even in the tzatziki! I was impressed and extremely grateful. And had to see if I could recreate the recipe and share it with you…
The secret to the dairy-free tzatziki is in the type of yogurt you choose. Anita’s coconut milk yogurt is super thick and creamy, very reminiscent of Greek yogurt. The flavor is brightened with the lemon, cucumber, and dill, and deepened with the garlic. As our days get warmer and warmer, I’m going to be turning to this cool, creamy recipe a great deal. If you’re looking for a dairy-free alternative to this delicious treat, then I hope you enjoy it too!