- 1 cucumber, peeled or unpeeled
- 1 1/2 cups plain full-fat Greek yogurt
- 1 large garlic clove, finely minced
- 2 tablespoons of olive oil
- 1 tablespoon white vinegar or lemon juice if you have.
- 1/2 teaspoon salt
- 1 tablespoon minced fresh dill (can substitute for dry too)
- Grate the cucumber and drain through a fine mesh sieve overnight in the fridge, or you can use your hands to squeeze the liquid out of the cucumber, if in a rush. An easier way is to dice your cucumber, finely and use it that way.
- Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight.
- Transfer the cucumber and dill to the yogurt mixture and stir to combine.
- Serve chilled with toast, pita bread, carrot sticks, broccoli sticks, crackers, in a wrap, in a sandwich, on a salad, on grilled veggies, with BBQ steak...the options are endless!
