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Gluten-Free Cucumber and Dill Yogurt Dip with Crudites

By Freeflourish Editorial TeamPublished Apr 29, 2026 | Updated Oct 19, 2026
Mediterranean-inspired Under review glutenfreedairyfreeoptionseasyfamilyfriendlyappetizersidedishsnack

A chilled cucumber and dill dip made with certified gluten-free plain dairy-free yogurt, lemon and garlic, served with raw vegetables.

Gluten-Free Cucumber and Dill Yogurt Dip with Crudites
Prep Under review
Cook Under review
Total Under review
Servings 6
Difficulty easy
Cuisine Mediterranean-inspired

Recipe Details

PrepUnder review
CookUnder review
TotalUnder review
Servings6
Difficultyeasy
CuisineMediterranean-inspired
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Ingredients

Servings 6
  • 1 cup dairy-free plain yogurt (such as coconut or almond yogurt, certified gluten-free)
  • 1 medium cucumber, peeled, seeded, and finely grated
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • Raw vegetables for serving
  • carrot sticks, celery sticks, bell pepper strips, cherry tomatoes and cucumber slices
FreeFlourish Gluten-Free Cucumber and Dill Yogurt Dip with Crudités ingredients
FreeFlourish Gluten-Free Cucumber and Dill Yogurt Dip with Crudités ingredients

Instructions

  1. Place the grated cucumber in a fine mesh sieve or cheesecloth and gently press to remove excess water. Let it drain for 5 minutes.
  2. In a medium bowl, combine the dairy-free yogurt, drained cucumber, chopped dill, lemon juice, minced garlic, sea salt, and black pepper.
  3. Stir the mixture well until all ingredients are fully incorporated.
  4. Drizzle in the olive oil and mix gently again to combine.
  5. Cover the bowl and refrigerate the dip for at least 30 minutes to let flavors meld; serve chilled.
  6. Arrange the raw vegetables on a platter and serve alongside the chilled dip.
FreeFlourish Gluten-Free Cucumber and Dill Yogurt Dip with Crudités finished dish
FreeFlourish Gluten-Free Cucumber and Dill Yogurt Dip with Crudités finished dish

Preparation

Drain the grated cucumber before mixing and refrigerate the dip for at least 30 minutes. Use certified gluten-free packaged ingredients.

Timing note

Allow for preparation, 5 minutes cucumber draining and at least 30 minutes refrigeration.

Serving

Serve chilled; this dip is not cooked or reheated.

Storage

Keep covered in the refrigerator for up to 3 days. Serve chilled. Freezing may cause separation.

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