- 1 large cucumber, unpeeled
- 2 cups plain full-fat Greek yogurt
- 2 large garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, minced
- 3/4 teaspoon salt
- Using a box grater or food processor, grate the whole cucumber and use cheesecloth (or a tea towel) to squeeze out the extra liquid in the shredded cucumber.
- Combine the shredded and drained cucumber, yogurt, garlic, olive ol, lemon juice and salt together in a large bowl.
- Cover and refrigerate overnight, or for at least 2 hours.
- Serve chilled with pita bread, vegetables, or gyros. Store in an airtight container for up to 5 days.
(recipe credit: thenovicechefblog.com)