- 1 English Cucumber peeled
- 1 ½ cups Whole Milk Plain Greek Yogurt*
- 2 tablespoons lemon juice freshly squeezed
- 2 cloves of garlic peeled and minced
- 1 teaspooon salt
- ¼ teaspoon black pepper
- ⅓ cup fresh dill
1Using a shredder, shred the cucumber. Transfer it into a strainer and strain all of its juices pressing it with a rubber spatula. Set aside.
2In a mixing bowl, whisk together yogurt, lemon juice, garlic, salt and pepper.
3Using a spatula, fold in the cucumber and dill. Transfer to a bowl.
4If you have time, cover with plastic and let it sit in the fridge for a few hours before serving.