Lactose Free Classic Tzatziki Cucumbers

Total time45 min

Prep time15 min

Cook time0 min

Cool cucumber gets grated, salted, and pressed until nearly dry, then folded into a garlicky, herb-flecked dip brightened with lemon juice and good olive oil. A chill in the fridge lets the dill and garlic really settle in, so every scoop tastes fresh and cool with just the right tang. Crisp cucumber rounds fanned out alongside make this an easy, no-cook snack or side that's endlessly dippable. It's a naturally light option that fits neatly into a lactose free spread, whether you're serving it at a summer cookout or just keeping a batch on hand for weekday snacking. Simple ingredients, minimal effort, maximum payoff — this one earns its spot in regular rotation.

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Ingredients

4 servings

For the tzatziki

1 large english cucumber (about 12 oz), for the tzatziki
0.750 tsp salt
1 cup full-fat greek yogurt
FAGE BestSelf Yogurt, Strained, Greek, Reduced Fat, Lactose Free, Plain Oikos Lactose Free Plain Greek Yogurt Jalna Pot Set Lactose Free Greek Yoghurt, Gluten Free Liberte Lactose-Free Greek Yogurt
See all
Chef's tip
Lactose-free Greek yogurt works 1:1 in dips, marinades, and baking.
2 cloves garlic, minced
2 tbsp fresh dill, finely chopped
1 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
¼ tsp black pepper

For serving

2 large english cucumbers (about 1 ½ lb total), for serving
1 tbsp fresh dill sprigs (optional)
1 tsp extra-virgin olive oil, for drizzling (optional)

Instructions

1
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.
2
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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