Ingredients

1 large English cucumber about a 1⅓ cup after shredded and draining
1 ½ cups full fat Greek yogurt
2 Tablespoons lemon juice
1 clove garlic minced
1 Tablespoon fresh dill finely chopped
½ teaspoon salt
¼ teaspoon pepper
Garnish with a tablespoon of olive oil if serving in a bowl

Directions

Cut the cucumber in half and remove any seeds in the center of each cucumber.

Then shred the cucumber fine, and place in a cheesecloth and sprinkle with a little bit of salt. Let sit for a couple minutes then squeeze out all the liquid from the cucumber.

Next all all ingredients plus the drained cucumber in a bowl and mix well.

Cover and refrigerate at least 30 minutes before serving.