Gluten Free Coconut Yogurt Cucumber Tzatziki
Creamy, herby, and refreshingly cool, this tzatziki is the kind of dip that disappears fast — whether you're scooping it up with raw veggies or dolloping it over a grain bowl. The base is thick coconut yogurt, which delivers that signature tang and richness without any dairy, making it a natural fit for anyone navigating gluten concerns who also wants a clean ingredient list. Traditional tzatziki is already close to being naturally free of gluten, but store-bought versions can sneak in thickeners, stabilizers, or additives that complicate things — here, every ingredient is straightforward and easy to verify. The real technique that makes this work is squeezing the grated cucumber until it's nearly dry, which keeps the dip thick and scoopable rather than watery and thin. Fresh dill, a touch of mint, grated garlic, and a splash of apple cider vinegar layer in brightness that tastes like it took way more effort than it did. A final drizzle of good olive oil and a few dill sprigs on top make it look like something you'd order at a restaurant. Make a batch ahead of time and keep it in the fridge — it only gets better as the flavors settle.
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Learn more →Ingredients
4 servings
- 1 medium english cucumber (about 10 oz)
- ½ tsp fine sea salt, divided
- 1 cup plain coconut yogurt, thick (unsweetened, no gums or additives)
- 1 small clove garlic, finely grated
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh mint leaves, finely chopped (optional)
- 1 tsp apple cider vinegar
- 1 tbsp extra-virgin olive oil
For serving
- 1 tbsp fresh dill sprigs, for serving (optional)
- 1 tbsp extra-virgin olive oil, for serving (optional)
- sliced cucumber or raw vegetables, for dipping (optional)
Instructions
- 1
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.
- 2
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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