A spicy Greek sauce that is dairy-free and full of flavor. This sauce is a great dipping sauce for vegetables, meatballs, kabobs, grain free breads & crackers as well as can be used as a delicious salad dressing.
KITCHEN ITEMS YOU'LL NEED
Stone or glass cutting board
Glass, porcelain or stainless steel mixing bowl
Spoon for stirring
Glass/BPA-free lid for storing sauce
1 organic cucumber
1/2 cup Primal Kitchen Mayo
1/4–1/2 cup full fat coconut milk
2 tbsp finely chopped fresh organic dill (or 1 tbsp organic dried)
1 tbsp fresh squeezed organic lemon juice
2 cloves (about 2 tsp) organic minced garlic
1/2 tsp organic onion powder
1/8 tsp Celtic sea salt
4 dashes or shakes of cayenne pepper. Go low and slow on the cayenne to avoid ruining the sauce. Add more if needed using the tasting method.
Using the cutting board and knife, dice cucumber in very tiny pieces. I like mine to be very fine, the size of a pencil eraser.
Pat any excess moisture from the diced cucumbers with paper towels and place cucumber in the glass bowl.
Shake the can of coconut milk to blend the full fat and coconut water together. Open the can and add 1/2 cup to the bowl of cucumber. Store the remainder in the refrigerator.
Add the remaining ingredients to the mixing bowl and stir to combine.
Taste the blended ingredients and feel free to adjust any seasonings you would like. For a stronger dill flavor, add a bit more dill and onion powder or for a spicier flavor add a few more dashes of cayenne...it's really up to you.
Glass/BPA-free lid for storing sauce. Store up to a week and discard after one week. Lemon juice and small traces of vinegar in the Primal Mayo will keep fungus and bacteria at bay for up to a week.