Cool, crunchy cucumber gets grated, salted, and squeezed until nearly dry, then folded into a thick, tangy yogurt base with garlic, lemon juice, and a generous drizzle of good olive oil. Fresh dill and mint bring in that bright, herby lift that makes tzatziki so refreshing, while a finishing pinch of dried oregano gives it a little Mediterranean edge. The texture here is exactly what you want — thick enough to hold a pita chip, loose enough to spoon over grilled vegetables or roasted potatoes. A short rest in the fridge lets everything meld into one cool, garlicky, herb-flecked dip that tastes like it's been made a hundred times before. It's a naturally easy fit for a lactose free table, no fuss required, and the kind of make-ahead condiment you'll want in the fridge all week.
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
Forager Project Organic Unsweetened Plain Cashew & Coconut Yogurt Alternative - 24 Oz
Cocojune Pure Coconut Organic Cultured Coconut Yogurt
Oui by Yoplait Coconut Dairy Free Yogurt Alternative Jar
Open Nature Smooth & Creamy Dairy-Free Plain Coconut Yogurt Alternative
Kite Hill Greek Style Plain Unsweetened Plant-Based Yogurt
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)