16 ounces of plain, thick Greek yogurt
3 cloves of garlic
1 tablespoon olive oil
2 teaspoons lemon juice
Make sure you have the thick Greek yogurt — it should be about the consistency of sour cream. If you can’t get thick yogurt, line a strainer with coffee filters, dump in the yogurt and suspend over a bowl in your ‘fridge overnight.
Peel and seed your cucumber, then run it over a cheese grater. You want a little more than half-a-cup of shredded cuke and some tiny little chunks.
In a bowl, mix your olive oil and your lemon juice, finely chop your garlic and bung it in there, too. Throw in the cucumber and then fold the yogurt in.
Do this by hand — if you use a mixer, the yogurt will separate, and no one wants that. If desired, you can sprinkle in a pinch of dill and a pinch of mint — it’s up to you.
Mix well, and put it into the ‘fridge to contemplate for a couple of hours.
Spoon it over sandwiches, use it as vegetable or chip dip, or as a side condiment for grilled meats.