Cool, creamy, and packed with fresh herb flavor, this dairy-free tzatziki is the kind of dip that disappears fast at any table. Thick coconut yogurt stands in beautifully for traditional Greek yogurt, delivering that signature tang without any dairy — and without the warming spices that can sneak into store-bought versions and make them off-limits. The key technique here is thoroughly squeezing the grated cucumber before folding it in, which keeps the dip luxuriously thick rather than watery. Fresh dill, a whisper of garlic, and a splash of apple cider vinegar do all the heavy lifting on flavor, so every ingredient earns its place. A finishing drizzle of good olive oil pulls the whole bowl together and makes it look as impressive as it tastes. Scoop it up with crisp raw vegetables or keep a batch in the fridge for easy snacking throughout the week — it holds up beautifully for two days.
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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 20–30 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 — the cucumber should feel almost dry to the touch.
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