Check out this easy dip … or sauce … or dressing if you’re looking for a light and flavorful addition to a veggie platter, gyro, or salad. I know that’s a lot of “or’s” but I don’t think this dip could be any more versatile if it wanted to be.
I love it because it’s super healthy but has tons of flavor. It’s akin to a Greek Tzatziki sauce, made with vegan yogurt and fresh herbs, and takes only five minutes to make. I prepared it as part of a mezze platter with turmeric hummus, oregano marinated olives, celery, bell peppers, cucumbers, cherry tomatoes, grapes, figs, crackers, almonds, and pistachios. You can keep chopped peppers and celery in the fridge for a few days, though chopped cucumbers might not last as long. I’d only chop a handful of them and be sure to eat them in a day or two. Tomatoes surprisingly last longer on the counter, as the chilliness of the fridge breaks down their cell membranes. No need to slice in advance, simply add a handful to the mix whenever you’re ready to dive in. I find if I chop up my veggies in advance, I’m way more likely to choose veggies for snacking over other less healthy goodies. Plus mezze platters are just fun to look at. Other fun add ons could include pomegranate seeds, vegan feta, or pickled veggies.
This recipe takes absolutely no time, simply mix all ingredients in the bowl and serve chilled. It will stay good in a lidded container in your refrigerator for up to 3 days, but I doubt it’ll last that long. I also served this over crispy lemon and herb potatoes alongside a Greek salad, and let me tell you, that was heaven on earth. If you’re looking for the most luscious potato recipe, click here. I cooked them in a cast iron skillet, so the outsides were so perfectly crispy and addicting while the insides couldn’t have been more buttery melt in your mouth delicious.