Ingredients
Scale
- 1 cup plain Greek Yogurt – I used nonfat plain greek yogurt
- 1/2 English cucumber (about 2/3 cup) – seeds removed, diced into small pieces
- 2 teaspoons olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon fresh lemon zest
- 1 tablespoon minced garlic – about 1 clove
- 1/4 cup fresh chopped dill
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Place the diced cucumber in a strainer over a bowl and sprinkle it with some salt. Let it sit for a few minutes to extract any excess moisture, then pat it lightly with a clean paper towel.
- Then add the greek yogurt, cucumber, and the rest of the ingredients to a medium-sized bowl and mix it all together until it is combined into a creamy sauce.
- Top with more fresh dill, some ground black pepper, and a drizzle of olive oil.
- Serve cold with pita chips, naan, or fresh chopped veggies.