Cool, creamy, and packed with fresh flavor, this dip starts with grated cucumber that's salted and squeezed until nearly dry, so every spoonful stays thick instead of watery. Full-fat Greek yogurt gives it that classic tangy richness, while a clove of fresh garlic, a bright hit of lemon juice, and a generous handful of chopped dill keep things lively and herbaceous. A drizzle of good olive oil finishes it off with a silky sheen, and a few extra dill sprigs on top make it look as good as it tastes. It comes together with pantry-simple ingredients and no fussy technique beyond a box grater and a strainer, making it an easy, reliable snack or side to keep in a gluten free rotation. Serve it with crisp vegetables or grilled meats and watch it disappear fast.
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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 1/2 tsp kosher salt and let stand for 20–30 minutes, until the cucumber has released most of its liquid.
Gather the salted cucumber in your hands and squeeze firmly over the sink, pressing out as much liquid as possible, until the cucumber feels nearly dry. Transfer to a mixing bowl.
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