Cool, crisp cucumber gets grated, salted, and thoroughly squeezed dry so this dip stays thick and scoopable instead of watery. Creamy dairy free yogurt forms the base, brightened with fresh lemon juice and a good drizzle of olive oil, then finished with a generous handful of chopped dill and mint for that classic herby lift. The texture turns out lush and spoonable, with little flecks of green throughout and a tang that gets even better after a day in the fridge. It's endlessly useful spooned over grilled meats and roasted vegetables, tucked into wraps, or served alongside crackers for dipping. Best of all, it comes together with a short list of straightforward, low FODMAP-friendly ingredients, so you can make a big batch and keep it on hand for easy lunches all week.
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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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