Creamy, herby, and refreshingly cool, this tzatziki is the kind of dip that disappears fast — whether you're scooping it up with raw vegetables or spooning it over a grain bowl. The base is thick plain coconut yogurt, which delivers that signature tangy creaminess without any dairy or animal products that might complicate a pork-free table. Grating and salting the cucumber before squeezing out the excess moisture is the real secret here — it keeps the dip thick and luscious rather than watery, just like a traditional version. Fresh dill, a hint of garlic, and a splash of apple cider vinegar round everything out into something that tastes far more complex than the ingredient list suggests. A finishing drizzle of good olive oil and a few extra dill sprigs make it look as impressive as it tastes. It comes together with minimal effort and keeps in the fridge for a couple of days, so it's just as useful for meal prep as it is for entertaining.
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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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