We get it. Unicorns are a thing. If you can’t beat em, join em right? Enter our unicorn tzatziki dip, plant-based, natural and just as magical as our beloved mystical creature cause it involves straining your own homemade Greek sheep’s yoghurt.
2 cups of sheep yoghurt
2-3 cloves garlic, finely chopped or grated
1 tablespoon apple cider vinegar
2 tablespoons dried oregano
2 tablespoons of fresh dill chopped
sea salt and black pepper to taste
1 large cucumber
1 small beet
Using a cheese cloth, nut bag or even a thin dish towel, place cloth over strainer and strainer over medium sized bowl. Add yoghurt over cloth so it forms a little well in the strainer and water drips into the bowl. Cover with another dish towel and place in fridge for a minimum of 3 hours and up to 6 hours. The longer it sits the more thick the yogurt will become.
While the yoghurt is straining, peel the cucumber and using a cheese grater, grate the cucumber into shreds into a bowl. Sprinkle salt into the bowl and let sit for 15-20 minutes. Afterwards, using a thin dishtowel and squeeze the liquid from the cucumber into the sink. Then take the small beet, peel and grate the raw beet using the same cheese grater into a small bowl.
Save the cucumber shreds and place them into a large bowl. Add vinegar, dill, oregano, garlic, shredded beet and strained yoghurt. Mix well. Serve with crudité, whole grain crackers or pita.