Cucumber Yogurt Dip

• 2 8-oz containers plain Greek yogurt
  
• 1 pound cucumber, peeled, seeded, and either shredded in the food processor or chopped fine
  
• 2 tsp finely chopped fresh dill
  
• 3 garlic cloves, minced
  
• 1 1/2 tbsp extra-virgin olive oil
  
• 1 tbsp fresh lemon juice
  

Squeeze shredded cucumber between paper towels, to drain a bit of the moisture from them. Stir together the yogurt, cucumbers, dill, garlic, oil, lemon juice, and salt to taste. Cover and chill in the refrigerator for at least 2 hours. Stir, garnish with a drizzle of olive oil and a dill sprig or two. Can be served with pita wedges as an appetizer. Or it's great as a sauce on Greek salad or in pita sandwiches (it's particularly good with falafel or with lamb).