- 1 large cucumber (not peeled)
- 2 cups Greek yogurt
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon dill, freshly minced
- 3/4 teaspoon salt
Grate and squeeze out liquid from cucumber. Combine with remaining ingredients. Cool in refrigerator for at least 2 hours (or overnight). Serve chilled.
