INGREDIENTS
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3 cups Greek Yogurt (or regular plain yogurt, strained through a filter for several hours)
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juice of one lemon (about 3 T)
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1 garlic clove, chopped
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2 medium cucumbers, seeded and diced
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about 1 T kosher salt for salting cucumbers
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1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
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Kosher salt and fresh ground black pepper to taste