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Dill yogurt sauce with cucumber served
Refreshing and light sauce with dill and cucumber

Zesty Dill and Cucumber Yogurt Dip

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
Though many know it as Tzatziki, this version highlights freshness. The key is dehydration: removing the cucumber water prevents the dip from turning into a tasteless soup. Salt concentrates the flavor and maintains crunch.
🕒 Prep Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 85 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Box grater: For cucumber.
  • Clean towel: For squeezing.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Wash and grate cucumber (remove seeds if watery).

Tip: Seeds hold the most water.
2 ✓

Salt well and rest 10 mins.

Tip: Osmosis draws water out.
3 ✓

Grate garlic into yogurt and chop dill.

Tip: Acidic yogurt mellows garlic.
4 ✓

Squeeze cucumber very dry.

Tip: Drier = creamier.
5 ✓

Mix everything. Add pepper.

Tip: Fat traps flavor.
6 ✓

Taste. Only salt if needed.

Tip: Cucumber is salty.
7 ✓

Chill 15 mins.

Tip: Best cold.

Recipe FAQ

Too salty.
Rinse cucumber after salting if you use a lot of salt, or reduce salt in the yogurt base.
Dried dill?
Yes, but less intense. Use less and rest longer.

Ingredients

  • 0.75 cup Thick Greek yogurt
  • 2 tbsp Fresh dill
  • 1 whole English cucumber
  • 1 clove Garlic
  • 1 tbsp Lemon juice
  • 0.5 tsp Salt (for cucumber)
  • 1 pinch Ground black pepper