We love a good greek night around here. Pita’s full of gyros, souvlaki chicken, and/or grilled vegetables. Salads with red onions, tomatoes, cucumbers, and olives. Couscous and briami on the side. It’s all greek to me.

One of the best parts of greek food however, are the dips. Skordalia, humus, roasted eggplant, and tzatziki are favorites.

Since we are always trying to find ways to cut out excess dairy, for sensitive stomachs, this particular tzatziki is a riff on the traditional, using coconut cream instead of yogurt, and sugar free dill pickles instead of cucumbers, to up the flavor. I also used a pink grapefruit instead of a lemon for an additional flavor punch.

The result is a super garlicy, full-flavored dressing, perfect for drizzling on that greek salad or inside a pita sandwich.

Ingredients:

1/2 cup avocado mayo

1/2 cup coconut cream

1/2 tsp salt

1 1/2 tsp dried dill

1 1/2 garlic cloves, minced

juice of 1/2 pink grapefruit

3 Tbsp chopped dill pickles (I suggest grillos brand)

Directions:

Combine all ingredients together.