Crisp English cucumber gets grated and squeezed until nearly dry, then folded together with garlic, fresh lemon juice, and plenty of chopped dill for a dip that's cool, garlicky, and bright in every bite. A drizzle of good olive oil on top adds richness and shine, while black pepper keeps things sharp instead of flat. It comes together in minutes with just a bowl and a box grater, and it's the kind of thing that tastes even better after an hour in the fridge, once the flavors have had time to settle. Serve it alongside grilled meats, warm flatbread, or a pile of raw vegetables for dipping, and it holds its own as a make-ahead party staple. It's a reliable, refreshing option to keep in your lactose free recipe box, especially when you want something that still delivers that classic creamy, herby dip experience.
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FAGE BestSelf Yogurt, Strained, Greek, Reduced Fat, Lactose Free, Plain
Oikos Lactose Free Plain Greek Yogurt
Jalna Pot Set Lactose Free Greek Yoghurt, Gluten Free
Liberte Lactose-Free Greek Yogurt
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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