Fresh Dill and Cucumber Dip | Fresh Greek Tzatziki

A refreshing no cook and vegan dip made with just 7 ingredients is served as an appetizer to warm breads/grilled meats or salads

Course Appetizer
Cuisine Greek
Keyword Cucumber, Dill, Garlic, Mint, Under10Ingredients, Vegan
Prep Time 5 minutes
Resting Time 3 hours
Total Time 3 hours 5 minutes
Servings 4 people


  • 500 gm Greek Yogurt
  • 1 small bunch Fresh Dill (Around 1/2 Cup when chopped)
  • 2 Grated / Finely Chopped Garlic
  • 2 tbsp Olive Oil
  • 1/2 English Cucumber (around 6 inches in length)
  • 1 tbsp Chopped Mint Leaves
  • 1 tbsp Lime Juice
  • 1/4 tsp Sea Salt


  1. De-seed the cucumber and grate it.

  2. Add around 1/4 tsp sea salt to the cucumber and mix it.

  3. Allow it to drain on a sieve for a few hours or best overnight.

  4. Similarly line a double cheese cloth on a sieve and add the Greek yogurt to it . Let it rest for 3-4 hrs or overnight in fridge.

  5. In the meantime take olive oil and grated / minced garlic and mix them in a bowl. You can allow this to rest for 1-2 hours so that the pungent taste of garlic reduces.

  6. When the liquid has drained out from the cucumber and Greek Yogurt, it's time to assemble.

    One can even pat dry the cucumber on  a cotton cloth to remove excess moisture.

  7. In the bowl of olive oil and garlic mix,  add the grated cucumber and Greek Yogurt. Mix all the ingredients nicely.

  8. Then add the finely chopped Dill , mint and Lime Juice and give everything a nice stir. You can add more salt if required.

  9. Your yummy and refreshing Fresh Dill and Cucumber dip is ready.