Crisp English cucumber rounds get paired with a cool, garlicky dip built from thick, tangy yogurt, fresh dill, and a bright hit of lemon juice. Grating and squeezing the cucumber dry before folding it into the base keeps every bite light instead of watery, so the texture stays lush rather than runny. A finishing drizzle of good olive oil and a few extra dill sprigs make it feel like something you'd order at a Mediterranean table, not something thrown together in ten minutes flat. It's an easy make-ahead snack or side, since the dip actually gets better as it chills and the flavors settle. Simple, fresh, and satisfying, this one fits neatly into a Whole30 spread without any fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
