Makes about 2 cups Difficulty
1 cucumber, peeled and grated 1-1/4 cups gf yogurt 1 large garlic clove, crushed 1 Tablespoon chopped fresh dill Kosher salt and fresh ground pepper to taste
Place the cucumber in a sieve and squeeze out as much liquid as possible. Transfer the cucumber to a bowl. Add the yogurt, garlic and dill, blend well and season to taste with salt and pepper. Refrigerate for 2 hours before serving. Garnish with fresh dill.