Mediterranean Tzatziki Dip (dairy-free)

Mediterranean Tzatziki Dip (dairy-free)

Prep Time: 15 minutes
Serves: 6-8 as a dip or 10 for when paired with meat or seafood

This dip is one I have been obsessed with all summer. It is refreshing with the thinly shredded cucumbers and lemon juice. I love it with Mary’s crackers or pairing it with lamb in a Gyro bowl or on top of some wild salmon. If you are not sensitive to dairy, or you are not aware of being sensitive to dairy, it doesn’t hurt to cut it our for a bit (let’s say 10 days) to see how you feel when you enter it back in. I personally stick to sheep or goat products for cheeses, but either way whatever you choose make sure it is organic, full-fat and preferably raw/unpasteurized.

Curried Cauliflower Steak


·      1 head organic cauliflower, sliced vertically through the core, 1 inch steaks

·      2 T Brain Octane, MCT, or coconut oil

·      2 teaspoons curry powder (can sub a mix of cumin & turmeric)

·      1 teaspoon cayenne pepper

·      sea salt to taste

·      1 T Cilantro Lime Compound butter (see below)


  1. Preheat oven to 350 degrees.
  2. Line baking sheet with parchment paper. Rub the spices, salt and octane on “steaks.”  Wrap the parchment paper around cauliflower like a package, folding he seams. Bake for 35-40 minutes.  
  3. OR you can fry them in a pan over medium heat for 3-5 minutes on each side.
  4. Top with compound butter and serve.

Compound Cilantro Lime Butter: (use this on steak as well OR you can leave it out)

Makes 4 servings

·      8 tbsp grass fed butter or ghee, at room temp

·      2-3 Tbsp cilantro leaves, chopped fine

·      2-3 Tbsp lime juice

·      sea salt to taste

In a food processor, or in a bowl, mix ingredients until everything is combined. Store in an airtight glass container or wrapped in parchment in fridge. (can freeze for up to 2 weeks)