Skyr Tzatziki with Cucumber Dill (Printable Page)

A bright Skyr and cucumber dip with garlic, lemon and dill — creamy, cool, ready in 15 minutes.

# What You'll Need:

→ Dairy

01 - 1 cup plain skyr (Icelandic-style strained yogurt), approximately 8.8 oz

→ Vegetables

02 - 1 medium cucumber, peeled, seeded and finely grated
03 - 1 garlic clove, minced

→ Herbs & Seasonings

04 - 2 tablespoons fresh dill, finely chopped
05 - 1 tablespoon fresh lemon juice
06 - 1 tablespoon extra-virgin olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

# Step-by-Step Guide:

01 - Grate the peeled, seeded cucumber and transfer the shreds to a clean kitchen towel or cheesecloth; gather and squeeze firmly over the sink to remove excess liquid.
02 - In a medium mixing bowl, add the skyr, minced garlic, chopped dill, lemon juice and olive oil.
03 - Fold the drained grated cucumber into the skyr mixture, then season with salt and freshly ground black pepper; mix until homogenous and creamy.
04 - Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld; chilling is recommended but not required if time is limited.
05 - Taste and adjust seasoning with additional salt, pepper or lemon juice as needed before serving.
06 - Serve chilled with vegetable sticks, warm pita, or as a condiment for grilled meats or fish.

# Expert Tips:

01 -
  • That gentle tang from skyr makes the dip vibrant without being too heavy on your palate.
  • It comes together so quickly you might find yourself making it for every get-together, planned or otherwise.
02 -
  • If you skip draining the cucumber properly, prepare for a watery puddle at the bottom—don’t let it ruin your dip.
  • Giving this dip a rest in the fridge turns the garlic milder and lets the dill open up its best flavor.
03 -
  • Chill your serving bowl before adding the dip; it keeps everything extra cold and crisp.
  • Reserve a little cucumber juice and add a spoonful if you need to loosen the dip after chilling.
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