Categories: dips, spring, summer
Ingredients
- 1 small English cucumber, peeled and seeded
- 1 cup plain yogurt (preferably Greek-style)
- 1 tablespoon finely chopped fresh dill
- 1 teaspoon kosher salt (see tip below)
- 1 tablespoon olive oil
- 1/2 small garlic clove, pressed (optional)
Directions
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Use the large holes of a grater to shred the cucumber, then lightly squeeze the pieces to extract some of the liquid.
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In a small bowl, stir together the cucumber with the remaining ingredients.
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2 cups