1. 1-1/2 Cups/12 oz. Greek Yogurt
  2. 2 Tablespoons Olive Oil
  3. 1 Tablespoon Lemon Juice
  4. Zest of 1 Lemon
  5. 2 Cloves Garlic (Minced or ran through a microplane)
  6. 2 Tablespoons fresh or dry Dill
  7. 1 Cucumber (Grate about half into a 1/2 cup, dice the rest.)


  1. In a large mixing bowl, combine 1-1/2 cup of yogurt, oil, lemon juice, zest, garlic.

  2. Grate roughly half of your cucumber, until you have a half cup of ‘shredded’ cucumber. Dice the remaining portion, toss with salt and set into a colander. This will allow any extra moisture to escape from the cucumber, and result in a ‘crunchier’ bite. (Let sit for about 5 minutes.)

  3. Thoroughly rinsing the salt from the cucumber. Tossing in colander until mostly drained. Adding in the grated and diced cucumber into the yogurt mixture.

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