500g plain Greek yogurt (18 ounces)
juice of 1 lemon
2–3 tablespoons of chopped fresh mint
1/4 teaspoon dried dill
a pinch of salt
1 small clove of garlic, minced (original recipe calls for 2 cloves)
2 tablespoons extra virgin olive oil
Remove the skin and the seeds of the cucumber and grate it (using large holes) into a large bowl. Season with salt and pepper and leave aside for 10-15 minutes.
Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water.
Put the cucumber back into the bowl and stir in the yogurt, lemon juice, mint, and salt.
Put the olive oil and garlic in a blender and blend until very well combined. Pour into the bowl of cucumber and stir again until all ingredients are well combined.
Store in the fridge and always serve cold.
Serve as a dip for warm pita bread and/or celery.