This cool, creamy dip starts with freshly grated cucumber, salted and squeezed until nearly dry so the texture stays thick instead of watery. Bright lemon juice, a good hit of grated garlic, and a generous drizzle of olive oil build the tangy, savory base, while fresh dill and a touch of mint keep things herby and fresh. Everything folds together into a thick, spreadable dip that's just as good scooped up with crisp vegetables as it is spooned over grilled skewers or warm flatbread. A short chill in the fridge lets the garlic and herbs mellow into the base, so every bite tastes bright and well-balanced. It's an easy make-ahead condiment that fits neatly into a dairy free spread, and it comes together with just one bowl and a strainer.
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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 20–30 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 — the cucumber should feel almost dry to the touch.
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