From the Vitality Food Feature ‘A Tale of Two Cookbooks‘.
(Makes 1 cup)
1) Put the yogurt in a large bowl. Grate the cucumber into a separate bowl and squeeze out as much liquid as possible.
2) Add the squeezed cucumber to the yogurt.
3) Add the olive oil, garlic, dill, and lemon juice, and fold to combine; season with salt and pepper.
4) Chill in the refrigerator for at least 1 hour before serving, to allow the flavors to combine.
5) Store any leftovers, covered, in the fridge for up to 2 days.
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