Grate the cucumber and then place in a clean kitchen towel and squeeze to get out as much moisture as possible.
Make the dip
In a medium bowl, combine the yogurt, cucumbers, garlic, vinegar, lemon juice and dill.
Taste, and add salt or pepper as desired.
Chill
Refrigerate at least an hour to let the flavors blend. Mix well before serving.
Serve
To serve, drizzle with a small amount of olive oil, and garnish with dill and lemon slices.
Serve with dippers like toasted pita, baby carrots and sliced cucumbers.
Notes
What to do with leftoversStore in an airtight container in the refrigerator for up to 4 days.Substitutions/AdditionsYou can use regular yogurt (not Greek) if that's what you have, but the result will be thinner. I would do half yogurt, half sour cream to make it thicker.Serve with any fresh vegetables you like. Sugar snap peas, sliced bell peppers, cucumbers,Freezing instructionsThis recipe is not suitable for freezing.