Preparation time: 12-15 min
2 container Plain Peak Yogurt, 5oz
1 medium English cucumber, peeled
3 large garlic cloves, minced
1 tbsp extra virgin olive oil
1 tsp lemon juice
½ tsp sea salt
1 cup fresh dill, minced
Grate cucumber and drain through a fine sieve. Combine yogurt, garlic, oil, lemon juice, and salt in a large bowl. Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine. Refrigerate overnight for best flavor.
Try with pita chips, veggie sticks, or sausage chunks.
Keeps for 3 days refrigerated.