1 English cucumber, peeled and seeded
1 cup Greek yogurt, plain
2 cloves garlic, finely minced
3 tablespoons finely chopped fresh dill
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon salt
1/8 teaspoon black pepper
Grate the cucumber. Place into a strainer and press out any excess liquid by pressing down on the grated cucumber with a paper towel or coffee filter. If you prefer, you can do this by straining with cheesecloth or pressing and squeezing with your hand.
In a medium bowl, combine the remaining ingredients. Stir in cucumber.
Cover the bowl and refrigerate for at least 1 hour, or overnight.
–If you don’t have access to a grater, you can also finely chop the cucumber.
–When choosing a brand or variety of Greek yogurt, we’ve had the best results with name brands and full-fat yogurt (not light or reduced fat).