Ingredients:

  • 1 large English Cucumber (approx. 300g)
  • 3 cloves fresh garlic, grated
  • 1 small bunch fresh dill, finely chopped
  • 1 medium lemon, zested and juiced
  • 2 cups (450g) full-fat Greek yogurt
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15ml) white wine vinegar
  • 0.5 tsp (3g) fine sea salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Use the large holes of a box grater to shred the cucumber with the skin on.
  2. Toss the shredded cucumber with 0.5 tsp sea salt and let it sit for 10 minutes to draw out moisture.
  3. Transfer the cucumber to a cheesecloth or clean kitchen towel and wring it out forcefully until no more liquid remains.
  4. In a medium bowl, combine the grated garlic, lemon juice, lemon zest, white wine vinegar, and olive oil to mellow the garlic's bite.
  5. Fold the Greek yogurt, squeezed cucumber, and fresh dill into the garlic mixture.
  6. Season with black pepper and remaining salt. Let the dip rest for 30 minutes in the refrigerator to allow flavors to develop before serving.