Cool, crisp cucumber is grated, salted, and squeezed until nearly dry, then folded into a thick, creamy yogurt base brightened with fresh lemon juice and good olive oil. Fresh dill and mint bring that classic herby lift, while a rest in the fridge lets everything meld into a tangy, well-balanced dip. It's finished simply with a drizzle of olive oil and a dusting of dried oregano for that familiar Mediterranean touch. Thick, cooling, and endlessly versatile alongside grilled vegetables, rice, or crisp raw veggies, this one fits neatly into a low FODMAP spread without sacrificing any of the flavor tzatziki is known for. Make it ahead and keep it chilled ā it only gets better as it sits.
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 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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
