Ingredients1 (32 ounce) container plain low-fat yogurt ½English cucumber with peel, grated 1 clove garlic, pressed 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 2 teaspoons grated lemon zest 3 tablespoons chopped fresh dill 1 tablespoon salt, or to taste 1 tablespoon freshly ground black pepper, or to taste
Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.
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