Cool cucumber, thick Greek yogurt, and plenty of garlic come together in this cold, creamy dip that's built for scooping. Salting and squeezing the grated cucumber first keeps everything from turning watery, so the finished dip stays lush and spoonable rather than thin. Fresh lemon juice and dill brighten the whole thing, with a hint of mint adding an extra layer if you're using it. A short chill in the fridge lets all those flavors settle in, so it's ready to spoon over grilled vegetables, layer into a wrap, or serve alongside warm bread and crisp veggies. It's a simple, garlicky, herb-flecked dip that fits perfectly into a vegetarian spread. Finish it with a swirl of good olive oil and a few extra dill sprigs for a dip that looks as fresh as it tastes.
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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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