Lactose Free Classic Tzatziki

Total time45 min

Prep time15 min

Cook time0 min

Cool cucumber, garlic, and a squeeze of fresh lemon juice come together in this bright, herby dip that's endlessly useful — spoon it over grilled meats, spread it in a wrap, or dig in with crisp veggies. Grating and thoroughly draining the cucumber is the real trick here, pulling out excess liquid so the finished dip stays thick and scoopable instead of watery. Fresh dill and a touch of mint add a cool, herbaceous lift, while olive oil rounds out the richness and ties everything together. A rest in the fridge lets the garlic mellow and the flavors meld into something deeply savory and refreshing. This version comes together easily and fits neatly into a lactose free spread, making it a solid, no-fuss addition to your dip rotation.

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Ingredients

6 servings

1 medium english cucumber (about 10 oz)
½ tsp kosher salt, plus more to taste
2 cups 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
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Chef's tip
Lactose-free Greek yogurt works 1:1 in dips, marinades, and baking.
2 cloves garlic, minced or pressed
2 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
2 tbsp fresh dill, finely chopped
¼ tsp ground white pepper
1 tbsp fresh mint, finely chopped (optional)

For serving

drizzle of extra-virgin olive oil, for serving (optional)
fresh dill sprigs, for serving (optional)

Instructions

1
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.
2
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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