Ingredients
- 2 cucumbers, peeled, seeded and diced
- 2 tbsp extra virgin olive oil
- ½ lemon, freshly squeezed
- 1 tbsp fresh dill, chopped
- 3 garlic cloves, peeled and minced
- 1 (17 oz) container Greek yogurt
Directions
Drain excess liquid from cucumbers and set aside.
In a medium bowl, whisk together olive oil, lemon juice, dill and garlic. With a spatula, gently fold in cucumbers and yogurt until evenly combined. Refrigerate for at least one hour. Serve with fresh veggies and crackers for dipping. Also great served alongside grilled, broiled or smoked salmon, lamb or as a salad dressing.
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