Print Recipe

Keto Tzatziki - Pink twist

Prep Time5 mins
Total Time5 mins
Course: Appetizer, Condiment, Keto dip
Cuisine: Keto Mediterranean
Keyword: Keto Tzatziki
Servings: 12
Author: Apollonas Kapsalis

Ingredients

  • 45 g (1,5 oz) Feta cheese
  • 200 g (7 oz) Greek yoghurt (goat or sheep) alternatively use sour cream)
  • 100 g (3.5 oz) cucumber grated, without seeds
  • 4-5 cloves fresh garlic
  • 20 g (0,7 oz) Raspberries fresh or frozen
  • 2/3 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh dill finely chopped
  • 4 tbsp olive oil extra virgin
  • 2/3 tsp red paprika powder mild
  • 2 tbsp lemon juice or white vinegar

Instructions

  • Remove the seeds from cucumber, peel and grate it. Place it in a metallic strainer and add a pinch of sea salt. Leave it in the refrigerator for 5 minutes so that the excess liquid drips in a bowl.
  • Place Greek yoghurt (or sour cream), feta cheese, 2 tablespoons of olive oil, lemon juice, spices (everything except dill) and raspberries in a food processor. Pulse until it all unifies. If you want a creamier consistency, pulse a bit longer. 
  • Place the mixture in a bowl and add the grated cucumber. Mix with a spoon. 
  • Chill for at least an hour before serving. Just before serving, decorate with additional 2 tablespoons of olive oil and sprinkle with freshly chopped dill.
  •  If you want to keep the dip for several days in the refrigerator, place it in a glass jar with a lid.