Ingredients:

  • 1 cup grated English cucumber
  • 1/2 tsp Kosher salt
  • 2 cups plain full-fat Greek yogurt
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 3 cloves minced garlic
  • 2 tbsp chopped fresh dill
  • 1/2 tsp black pepper

Instructions:

  1. Grate the English cucumber using the large holes of a box grater.
  2. Place the grated cucumber into a cheesecloth or clean kitchen towel, sprinkle with 1/2 tsp Kosher salt, and twist the cloth tightly over the sink, squeezing with maximum force until no more liquid escapes.
  3. In a medium mixing bowl, whisk together 2 cups Greek yogurt, 3 cloves minced garlic, 1 tbsp lemon juice, and 2 tbsp extra virgin olive oil until the mixture is smooth and the oil is fully incorporated.
  4. Gently fold the squeezed cucumber shreds and 2 tbsp chopped fresh dill into the yogurt mixture.
  5. Season with 1/2 tsp black pepper and stir until the greens are evenly distributed. Store in an airtight glass container in the refrigerator for up to 4 days.