This cool, creamy dip starts with a whole grated cucumber, salted and pressed until nearly dry so every spoonful stays thick instead of watery. Bright lemon juice, a good drizzle of extra-virgin olive oil, and a generous handful of fresh dill bring the tangy, herbaceous flavor that makes this dip so refreshing, while a touch of black pepper rounds things out. The texture lands right where you want it — thick enough to scoop with pita or vegetables, light enough to spoon over grilled chicken or roasted potatoes. A finishing drizzle of olive oil and a few dill sprigs make it look as good as it tastes. It's an easy make-ahead option that fits neatly into a low FODMAP spread, whether you're serving it as a snack, a sauce, or part of a bigger mezze plate.
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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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