Cool cucumber, tangy Greek yogurt, and a hit of fresh garlic and dill come together into a thick, cooling dip that's ready in minutes of active work. Grating and pressing the cucumber first keeps the tzatziki from turning watery, so every scoop stays thick and cling-to-the-spoon good. A squeeze of lemon and a drizzle of olive oil brighten the whole thing without overpowering the fresh, herby flavor. Sliced cucumber rounds make the perfect sturdy scoop, turning this into a light, crunchy snack or an easy side for grilled meats and rice bowls. Since portion size and ingredient amounts matter most here, this is one you can build with confidence for a low FODMAP spread. It's simple, make-ahead friendly, and just as good spooned over roasted vegetables as it is served straight-up with a fork.
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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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