Ingredients:

  • 1 large English cucumber, grated (approx. 12 oz / 340g)
  • 1/2 tsp Kosher salt
  • 2 cups full-fat Greek yogurt
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 2 tbsp fresh dill, chopped
  • 1/4 tsp black pepper

Instructions:

  1. Grate the cucumber using the large holes of a box grater. Place the shreds in a colander and toss with 1/2 tsp of salt. Let sit for 10 minutes.
  2. Wrap the salted cucumber in a cheesecloth and squeeze firmly over the sink until no more liquid escapes and the cucumber feels like a dry sponge.
  3. In a medium mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, and black pepper until the mixture is smooth and the oil is fully emulsified.
  4. Fold in the squeezed cucumber and chopped fresh dill. Stir gently to ensure the cucumber is evenly distributed.
  5. Transfer the dip to a glass container and refrigerate for at least 30 minutes before serving to allow flavors to meld.