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
• 1 Tablespoon olive oil as garnish if serving in a serving bowl

Instructions

1. Cut the cucumber lengthwise and remove all the seeds. Shred the cucumber and use a kitchen towel to squeeze out any excess liquid in the cucumber. When finished squeezing the liquid out, place it in a medium sized bowl.
2. Add the yogurt, lemon juice, garlic, fresh dill, salt, and pepper. Stir it all together and place it in the fridge to allow the flavors to blend for about a half-hour.

Notes

1. If you can, use an English cucumber that’s seedless to make this dip even easier to make.
2. Make sure to use Greek yogurt as plain yogurt will be too runny.
3. You can use a food processor for a box grater to shred the cucumber faster.
4. You need to make sure that you drain your cucumber well or the sauce will be watery.
5. Try freezing the sauce in an ice cube tray for easy single-serving portions. 
6. This can also be frozen as a whole, see my tips above on how to do that.
7. This goes great on so many things from gyros, pita bread, satay, shawarma and more! 

Nutrition

Calories: 91kcal | Carbohydrates: 6g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 320mg | Potassium: 229mg | Fiber: 1g | Sugar: 4g | Vitamin A: 91IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 1mg