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March 08, 2018
Makes about 1.5 cups
1 English cucumber, coarsely grated
1 cup whole milk plain Greek yogurt
1 tablespoon fresh dill, minced
1 clove garlic, grated or crushed
1 lemon, juiced
Kosher salt and pepper, to taste
1. Prepare the cucumber by peeling, removing the seeds, and grating with a coarse grater. Place the grated cucumber in cheese cloth, and squeeze out any extra water. Lightly salt the cucumber and let drain for at least 2 hours, or overnight in the refrigerator.
2. Mince the dill, grate or crush the garlic, and juice the lemon.
3. Mix all the ingredients together. Salt and pepper, to taste.
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