Prep time: 10 minutes
1 cup greek yogurt (full fat)
2T olive oil
1T chopped fresh dill
3 cloves of finely minced or pressed garlic
1/2 a cucumber (peeled, seeded, small dice)
Juice of half a lemon
1/2t black pepper
1. Combine all ingredients and let it rest in the refrigerator at least one hour before serving, but overnight is best, to allow the flavors to meld.
Note: Greek style yogurt is thicker and creamier, however plain yogurt can also be used.