This cool, creamy dip starts with grated English cucumber, salted and squeezed until nearly dry so every bite stays thick and scoopable instead of watery. Bright lemon juice, fresh garlic, and a good glug of olive oil build a tangy, savory base, while chopped dill and a bit of mint add that unmistakable herby lift. Once everything's folded together and chilled, the flavors settle into that classic bright, garlicky balance you want from a good tzatziki. Finish it with a drizzle of olive oil and a dusting of dried oregano for a little extra polish before serving. It's an easy make-ahead dip or sauce, and it fits neatly into a vegetarian spread alongside grilled vegetables, warm pita, or a big platter of mezze.
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)
