Low FODMAP Tzatziki-Style Cucumber Dip
Total time45 min
Prep time15 min
Cook time0 min
4.5(29)
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Learn more →Ingredients
6 servings
- 1 medium english cucumber (about 10 oz)
- ½ tsp kosher salt, plus more to taste
- 1 cup full-fat plain greek yogurt
Chef's tipLactose-free Greek yogurt works 1:1 in dips, marinades, and baking. - 1 clove garlic, minced or pressed
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 2 tbsp fresh dill, finely chopped
- ¼ tsp ground black pepper
For serving
- 1 tbsp extra-virgin olive oil, for drizzling (optional)
- fresh dill sprigs, for garnish (optional)
Instructions
- 1
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.
- 2
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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