• 1½ cups (375g) Greek yogurt
• 2 cloves garlic, finely minced
• 2 tablespoons (30ml) extra virgin olive oil
• 1 tablespoons (15ml) lemon juice
• 1 tablespoon(15ml) lemon zest
• 2 tablespoons (30) fresh dill leaves, chopped
• ½ teaspoon (2.5ml) salt
• 1 medium English cucumber, unpeeled
• olive oil for drizzling
  

Combine the yogurt, garlic, oil, lemon juice and zest, dill and salt in a medium mixing bowl.  Cover and chill.  

Cut ends off cucumber and discard.  Grate the cucumber, using the large holes on the grater, into the bowl.  Let sit for 10-15 minutes and squeeze out the excess water.  Add the cucumber to the yogurt mixture and combine.  

Chill and serve with a drizzle of olive oil.