1 cucumber, peeled or unpeeled
1 1/2 cups plain full-fat Greek yogurt
1 large garlic clove, finely minced
2 tablespoons of olive oil
1 tablespoon white vinegar or lemon juice if you have.
1/2 teaspoon salt
1 tablespoon minced fresh dill (can substitute for dry too)
Grate the cucumber and drain through a fine mesh sieve overnight in the fridge, or you can use your hands to squeeze the liquid out of the cucumber, if in a rush. An easier way is to dice your cucumber, finely and use it that way.
Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight.
Transfer the cucumber and dill to the yogurt mixture and stir to combine.
Serve chilled with toast, pita bread, carrot sticks, broccoli sticks, crackers, in a wrap, in a sandwich, on a salad, on grilled veggies, with BBQ steak...the options are endless!