Cool, creamy, and packed with garden-fresh flavor, this dip starts with grated English cucumber that's drained and squeezed until every bit of excess moisture is gone, leaving behind a crisp, concentrated base. That cucumber gets folded into a thick, tangy yogurt mixture brightened with olive oil, fresh lemon juice, and a touch of grated garlic, then finished with fresh dill and a hint of mint for that classic herbaceous lift. A quick chill in the fridge lets everything meld into a bright, well-balanced dip that's just as good scooped up with vegetables as it is spooned over grilled skewers. For serving, a drizzle of good olive oil and a dusting of dried oregano add a little extra polish without complicating the recipe. It comes together in minutes, tastes like it took a lot more effort, and it's a great pick if you're keeping an eye on how much sodium ends up on the table.
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Learn more ā6 servings
Grate the cucumber on the large holes of a box grater. Transfer to a fine-mesh strainer set over a bowl, toss with 1/2 tsp salt, and let stand for 20ā30 minutes until the cucumber has released most of its liquid.
Gather the salted cucumber in your hands or in a clean kitchen towel and squeeze firmly until very little liquid remains ā the cucumber should feel almost dry to the touch.
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