¾ English cucumber, sliced

1 tsp salt

5 minced garlic cloves

1 tsp fresh lemon juice

1 tbsp extra virgin olive oil

2 cups Greek yogurt

¼ tsp ground white pepper

1 tsp dried dill or 1 tbsp fresh chopped dill

 

In a food processor, place sliced cucumber and salt.  Pulse until a chunky pulp.  Place cucumber in a clean kitchen towel or cheesecloth and squeeze out the liquid.  Set aside.  In a bowl, combine the remaining ingredients, adding cucumbers last.  Blend thoroughly.  For the best flavor, refrigerate overnight, stirring again before serving.