Cool, crisp cucumber is grated and drained until it's just the right texture, then folded into thick, tangy Greek yogurt with fresh garlic, a squeeze of lemon, and a generous handful of chopped dill. A drizzle of good olive oil and a scattering of black pepper round out the flavor, giving you that classic bright, herby tang in every scoop. It's the kind of dip that comes together with minimal effort but tastes like it took real care — perfect alongside warm pita, crunchy vegetables, or spooned over a grain bowl. Since every ingredient here is plant- or dairy-based with no meat or fish involved, this one fits right into a vegetarian spread without a second thought. Make a batch ahead of time, since the flavors only get better as it chills and the garlic and dill have time to mellow into the yogurt.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
