Pistachio Butter Tzatziki
I love tzatziki, I do. And while it needs no adjustment, sometimes I want the same thing but with a bit more oomph. You know what I mean?
At first I thought I’d add tahini since I love a tahini yoghurt sauce, but then I remembered I had half a jar of pistachio butter in the pantry. And I knew it was calling to be added to tzatziki.
And I was blown away. It tints the dip a slight green colour and it really does add a depth of nutty and rich flavour to this light and fresh dip.
It may sound strange, but I guarantee you, this is one trick you want to keep up your sleeve.
Serve with crackers as dip or use with lamb or chicken.
Pistachio Butter Tzatziki
A simple creamy tzatziki with a nutty and rich pistachio flare.
Serves:
10
Prep time:
15 minutes
Cook time:
0 minutes
INGREDIENTS
- 2 cucumbers
- 1 cup full-fat Greek yoghurt
- 1/4 cup pistachio butter
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, crushed
- ¼ cup dill, fresh, finely chopped
- ¼ cup mint, fresh, finely chopped
- ½ lemon, zested and juiced
- Salt and pepper
Toppings
- ¼ cup pistachios, roasted, roughly chopped
- 2 tbsp pickled onions (optional)
METHOD
- Begin by grating the cucumbers. Place in a sieve, and drain of excess water by pressing the cucumber with a spoon.
- In a mixing bowl, combine the drained cucumbers, Greek yoghurt, pistachio butter, lemon zest, lemon juice, crushed garlic, dill, mint and olive oil.
- Mix all the ingredients until they are well combined.
- Season with salt and pepper to taste.
- Cover the bowl and let sit in the fridge for at least 15 minutes.
- Serve topped with pistachios, pickled onion, extra herbs and a drizzle of olive oil.
Notes
- Dairy free option: Use coconut yoghurt in place of Greek yoghurt. Ensure your coconut yoghurt isn’t sweetened.
- Make sure your pistachio butter is just pure pistachio and doesn’t have added sugar.