Ingredients and tools:
Scissors for cutting dill
3 C Greek Yogurt (plain will work but you have to strain it using cheese cloth and a fine sieve to get most of the water out)
Juice of 1 lemont (about 3 TBSP)
1 garlic clove, chopped (about 1 tsp crushed)
2 medium cucumbers, seeded and diced
1 TBSP kosher salt
1 TBSP finely chopped fresh dill (substitute mint leaves if you want)
Kosher salt and fresh gorund black pepper to taste
Strain plain yogurt in cheese cloth and sieve over night if using instead of Greek yogurt.
Peel cucumbers, cut in half lengthwise and take a small spoon and scrape out seeds. (You can use English or seedless cucumbers instead). Slice cucumbers then put in a colander (larger sieve), sprinkle 1 TBSP salt on them and let stand for 30 minutes to draw out the water. Drain well and wipe with with paper towel.
In food processor with a steel blade add cucumbers, garlic, lemon juice, dill and a few grinds of black pepper. Process until well blended then stir into the yogurt. Taste before adding extra salt. Place in the refrigerator for at least two hours before serving so flavors can blend (very important)
Will keep for a few days, or more, in the refrigerator but you will need to drain off any water and stir each time you use it.