Crisp cucumber rounds get paired with a cool, herby dip built from thick strained yogurt, grated cucumber, fresh garlic, and a generous handful of dill. A bright hit of lemon juice and good olive oil round out the flavor, while a quick draining step keeps the dip thick and scoopable instead of watery. It's the kind of simple, whole-ingredient snack that comes together with minimal effort and tastes even better after a short chill in the fridge. Sliced cucumbers make the perfect sturdy dippers, so there's no need for crackers or bread to enjoy every bite. This one's an easy, satisfying option to keep on hand for a Paleo-friendly snack or appetizer spread.
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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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