This cool, garlicky dip starts with a whole English cucumber, grated and thoroughly drained so the final texture stays thick and scoopable instead of watery. Plenty of fresh dill and a touch of mint keep things bright, while grated garlic and a good squeeze of lemon juice give it that classic tangy punch. A drizzle of olive oil folded in at the end adds richness and helps everything come together into a smooth, creamy base. Since the whole recipe is built from produce, herbs, and pantry staples rather than any wheat-based thickeners or flours, it naturally fits a gluten free spread. Serve it alongside grilled vegetables, sliced meats, or fresh-cut veggies for dipping, and know that it only gets better after a day in the fridge as the flavors meld. It's an easy, make-ahead option that works well for a gluten free table.
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Grate the cucumber on the large holes of a box grater directly over a fine-mesh strainer set over a bowl. Toss with 1/2 tsp kosher salt and let stand for at least 30 minutes, until a significant amount of liquid has drained off.
Gather the salted cucumber in a clean kitchen towel or several layers of cheesecloth and squeeze firmly over the sink until very little liquid remains — the cucumber should feel almost dry to the touch.
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