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 spreading it across a warm pita. The base is thick plain coconut yogurt, which delivers that signature tang and velvety texture without any dairy involved, making it a natural fit for plant-based eaters who don't want to compromise on flavor. The real secret to getting it right is the cucumber prep: grating, salting, and squeezing out as much liquid as possible ensures the dip stays thick and luscious rather than watery. Fresh dill and a touch of apple cider vinegar do the heavy lifting on brightness, while a drizzle of good olive oil at the end pulls everything together beautifully. It comes together with just a bowl and a grater — no special equipment needed — and it actually gets better after a rest in the fridge as the garlic and herbs meld into the yogurt. Keep a batch on hand and you'll find yourself reaching for it all week long.
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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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