Peel garlic and chop coarsely. Sprinkle with ¼ teaspoon salt and mash into puree with blade of knife held sideways. Scrape into medium bowl
Remove ends from cucumber and peel. Cut in half lengthwise scrape out and discard seeds. Coarsely grate cucumber flesh or mince finely with knife
Working over another bowl or sink, squeeze grated or chopped cucumber firmly to extract as much juice as possible discard juice and add squeezed flesh to bowl with garlic
Add yogurt, lemon juice, olive oil, dill and pepper, stirring together well
Cover and refrigerate for at least 2 hours for flavors to blend. Add more salt if needed. Serve as dip with pita bread and fresh vegetables or as sauce for grilled lamb, chicken, beef or vegetables
Ingredients
1 cup Cabot Lowfat Plain Greek Yogurt or Cabot Plain Greek Yogurt
