This whipped cheese and cucumber sauce is my own spin on tzatziki, made with 0% fat whipped fresh cheese (queso fresco batido) instead of yogurt. I have it ready in 5 minutes: just blend all the ingredients together and bring it straight to the table. I love keeping it handy to serve with veggies, salads, or some lentil falafels.
The whipped fresh cheese provides a creamy base, the cucumber adds plenty of freshness, and the garlic and lemon give it that zesty kick. It is an easy recipe for anyone looking for a quick side without turning on the stove, yielding enough to share among six. I like to place it right in the middle of the table so everyone can help themselves.
If you love fresh dipping sauces, I also recommend my lime yogurt sauce and my healthy yogurt sauce.
It's the perfect dip to go alongside your lentil falafels.
Grate the cucumber and squeeze out the excess moisture before blending so the sauce doesn't turn out watery.
You can swap the whipped cheese for plain or Greek yogurt, and toss in some fresh mint or dill.
I would store it in an airtight container in the fridge and use it within 2 days at most. If the cucumber releases some liquid, simply give it a stir before serving.
Yes, you can use plain, unsweetened thick yogurt—like Greek yogurt—in the exact same amount. That will bring it even closer to a traditional tzatziki base.
I don't recommend it: upon thawing, the cheese may separate and the cucumber will release too much water. Since it takes just 5 minutes to make, it's best enjoyed fresh or made in smaller batches.
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics