1 large cucumber, grated
500ml Greek yogurt
2 garlic cloves, crushed
25g fresh dill, both stalks and leaves finely chopped
salt and freshly ground pepper, to taste
extra virgin olive oil, for drizzling over the dip.
Grate the cucumber, preferably by hand. Don’t bother to peel it, just wash it thorougly and start grating away. Then squeeze it to remove and discard all the excess water.
Tip the cucumber in a large mixing bowl and add the yogurt.
Crush the garlic or chop it very finely, and add this to the yogurt mix. Chop the dill, set aside some of it for scattering on top if you want, and add the rest to the bowl. Mix everything together and taste for seasoning. Drizzle on the olive oil and strew the remaining dill over the dip.