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Fresh Dill and Cucumber Dip | Fresh Greek Tzatziki

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
5 from 1 vote
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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
Author: Renu Agrawal-Dongre


  • 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


  • De-seed the cucumber and grate it.
  • Add around 1/4 tsp sea salt to the cucumber and mix it.
  • Allow it to drain on a sieve for a few hours or best overnight.
  • 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.
  • 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.
  • 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.
  • In the bowl of olive oil and garlic mix,  add the grated cucumber and Greek Yogurt. Mix all the ingredients nicely.
  • Then add the finely chopped Dill , mint and Lime Juice and give everything a nice stir. You can add more salt if required.
  • Your yummy and refreshing Fresh Dill and Cucumber dip is ready.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu