What you will need:
2 cups plain Greek Yogurt
2 cloves garlic, minced
2 tbs Patricia & Paul Medium Intensity EVOO
1 tsp lemon juice
1 cucumber, seeded
1 tbs chopped dill
Salt to taste
Preparation:
Combine the yogurt, garlic, olive oil, lemon juice, and salt in a large bowl. Cover and refrigerate overnight. Grate the cucumber and drain as much liquid out as possible. Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine. Serve chilled with pita bread for dipping.
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