1 tbsp olive oil
3 cups full fat Greek yogurt (we use fage)
1 English cucumber
1 tbsp. fresh minced garlic
1.5 tsp. sea salt
2 tbsp. chopped dill
Finely chop cucumber. Using a mesh sieve and cheesecloth squeeze to drain all excess water.
Add all ingredients into a bowl and mix until fully combined.
Refrigerate for at least 30 minutes, ideally overnight.
Enjoy with your favorite meat and poultry dishes or with pita bread!