Cool, creamy Greek yogurt gets loaded with grated cucumber that's been drained until nearly dry, so every scoop stays thick instead of watery. Fresh garlic, a good squeeze of lemon juice, and a generous handful of chopped dill give it that bright, garlicky punch tzatziki is known for, while a drizzle of olive oil rounds out the richness. A touch of mint is optional but adds a cool, herby lift if you're into that. Once it's chilled for a half hour, the flavors settle in and it turns into the kind of dip you want spooned over grilled meats, piled onto a veggie platter, or eaten straight off a spoon. It's a naturally easy fit for a gluten free spread, no fuss involved. Serve it cold, with extra dill on top, and watch the bowl empty fast.
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Grate the cucumber on the large holes of a box grater into a small bowl. Toss with 1/2 tsp kosher salt and let stand for 10 minutes, until the cucumber has released its liquid.
Transfer the salted cucumber to a fine-mesh strainer or a double layer of cheesecloth set over a bowl. Squeeze firmly — by hand or by gathering the cheesecloth and wringing — until very little liquid remains. The cucumber should feel nearly dry to the touch.
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