Cool, crisp cucumber is grated, drained, and squeezed until nearly dry, then folded into thick, full-fat Greek yogurt for a base that's tangy and rich without a hint of wateriness. Fresh garlic, bright lemon juice, and a good drizzle of olive oil bring the classic savory punch, while chopped dill and a touch of mint layer in that herby, cooling finish. A short chill in the fridge lets everything meld into a cold, creamy dip that's just as good scooped with vegetables as it is spooned over grilled meats. Since you control exactly what goes into the bowl, it's an easy way to keep this Mediterranean staple on hand for anyone watching their added salt intake. Finished with a last drizzle of olive oil and a few dill sprigs, it looks as good as it tastes straight from the fridge.
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Grate the cucumber on the large holes of a box grater into a small bowl. Toss with 1/2 tsp kosher salt and let stand for 10 minutes, until the cucumber has released its liquid.
Transfer the salted cucumber to a fine-mesh strainer or a double layer of cheesecloth set over a bowl. Squeeze firmly — by hand or by gathering the cheesecloth and wringing — until very little liquid remains. The cucumber should feel nearly dry to the touch.
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