Ingredients
2 small English Cucumbers (about 3/4 lbs)
1 2/3 cups plain Greek Yogurt
4 cloves garlic, crushed
3 Tablespoons finely chopped fresh dill (or 2 Tablespoons Dried)
1 Tablespoon Lemon Juice

Directions
Cut cucumber in half lengthwise.  Scoop out any seeds and discard.  Leaving skin on coarsely grate the cucumber into a small colander (or use the food processor and transfer to a colander).  Sprinkle with salt and leave over large bowl for at least 15 minutes to drain off any bitter juices.

Meanwhile, place yogurt, crushed garlic, dill and lemon juice in a bowl.  Stir until well combined.

Rinse cucumber under cold water.  Taking small handfuls, squeeze out any excess moisture.  I put the handfuls into a paper towel after squeezing to try and get as much moisture out as possible.  Combine the grated cucumber with the yogurt mixture, then season to taste with salt and ground black pepper.

Serve immediately or refrigerate until ready to serve.

Makes 2 cups.

note:  Can also be made using mint in place of the dill.