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

1. Use the large holes of a grater to shred the cucumber, then lightly squeeze the pieces to extract some of the liquid.

2. In a small bowl, stir together the cucumber with the remaining ingredients.

3. 2 cups

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