To start, partially peel then halve the cucumber. Deseed it with a small spoon (this is optional, but will prevent the dip from ending up too runny).

Then, grate the cucumber. Transfer grated cucumber pieces to a strainer, add a pinch of salt and set aside with a bowl underneath while you prep the rest of the ingredients.

Add Greek-style yogurt alternative (we prefer coconut yogurt), minced dill, garlic, lemon juice, olive oil, and salt & pepper to a bowl.

After all other ingredients are in the bowl, squeeze out as much excess water as you can from the grated cucumber. A cheesecloth works great for this step. However, if you don't have one, just squeeze it with your hands!

Add grated cucumber to the bowl, and stir well. Taste and adjust seasonings as needed. Add lemon juice for more tang, dill for more herbaceous flavor, or garlic for more of a bite.

Serve immediately, or transfer to the fridge (it will thicken more as it chills). This tzatziki dip pairs well with warm pita bread, or as a spread in falafel wraps!