- 16 ounces containers plain yogurt
- 2 cucumbers – peeled, seeded and diced
- 2 tablespoons olive oil
- Juice of half a lemon
- 3 cloves garlic, peeled
- salt and pepper to taste
- 1 tablespoon chopped fresh dill, optional
Put all ingredients except dill in a food processor or blender. Process until well-combined. Stir in dill. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.