Wash and peel the cucumbers - I often make this sauce when I have a bunch of cucumbers from the farmer's market. If you are using a regular cucumber, remove the seeds as well
Grate the cucumbers - I love using this vintage Rapid grater from my mother's kitchen
Place the grated cucumbers in a colander with a pinch of salt - let drain for at least 15 minutes and up to an hour
Using a large spoon or your hands squeeze as much moisture out of the cucumbers as you can
Press the 1 large or 2 small cloves of garlic or chop into a fine mince
Measure your Greek yogurt - I love the Fage Greek yogurt found at most grocery stores and Costco. It tastes fabulous, is gluten free and has no fillers, starches or extra ingredients (The KilKenney Kitchen owl loves it too!)
Place the 2 cups of yogurt in a large bowl and add the drained cucumbers
Add the juice from the lemon, the pressed garlic and the 1/4 tsp of dried dill to the yogurt mixture
Mix until well blended and drizzle with the 2 tsp of olive oil (if you use 2% or whole milk yogurt, skip the olive oil. I find the non fat yogurt needs a bit of fat to build the flavor) Serve immediately or refrigerate for up to a week
Serve with Turkey Burgers w/Spinach & Feta (check the recipe index) or your favorite chicken, beef or fish