Cool, crisp cucumber gets grated and drained until nearly dry, then folded into thick Greek yogurt with plenty of minced garlic, fresh dill, and a bright hit of lemon juice. A drizzle of olive oil rounds out the dip, giving it that classic creamy, tangy finish everyone expects from a good tzatziki. Extra cucumbers are sliced into thick rounds for scooping, so every bite is cool, garlicky, and herb-flecked. It chills for just half an hour, giving the flavors time to meld into something bright and refreshing. This one's an easy, no-fuss dip to keep on hand for anyone watching their sodium intake, since you're fully in control of how it's seasoned. Simple, fresh, and endlessly snackable.
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Grate the tzatziki cucumber on the large holes of a box grater into a fine-mesh strainer set over a bowl. Toss with 1/2 tsp salt and let stand for 30 minutes, then press firmly with the back of a spoon or squeeze in a clean kitchen towel until most of the liquid is expelled — the grated cucumber should feel nearly dry.
In a mixing bowl, stir together the Greek yogurt, drained grated cucumber, minced garlic, chopped dill, lemon juice, and olive oil until fully combined. Season with 1/4 tsp salt and black pepper, then taste and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
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