
Cool, creamy, and bright with fresh herbs, this coconut yogurt tzatziki delivers everything you love about the classic Greek dip without a drop of dairy or anything artificial. The base is a thick, unsweetened coconut yogurt ā no gums, no additives ā so every flavor you taste comes straight from real ingredients like fresh dill, grated garlic, and a splash of apple cider vinegar. The technique matters here: salting and thoroughly squeezing the grated cucumber removes excess moisture, which keeps the dip thick and scoopable rather than watery and thin. A finishing drizzle of extra-virgin olive oil and a few fresh dill sprigs make it look like something you'd find at a really good mezze spread. It's genuinely hard to believe how clean and vibrant the flavor is when you're working with such a short, honest ingredient list. Serve it with raw vegetables for dipping, or spoon it alongside grilled proteins and flatbreads ā it holds up beautifully in the fridge for a couple of days, so making a batch ahead is always a smart move.
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Learn more ā4 servings










Grate the cucumber on the large holes of a box grater into a fine-mesh strainer set over a small bowl. Toss with 1/4 tsp of the salt and let stand for 20ā30 minutes, until the cucumber has released most of its liquid.
Gather the salted cucumber in your hands or in a clean kitchen towel and squeeze firmly until very little liquid remains ā the cucumber should feel almost dry to the touch.
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