Cucumber Yogurt Dip

• 1 European cucumberpeeled, halved lengthwise and seeded
• 1 cup whole-milk yogurt
• 2 garlic cloves, finely grated
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon fresh lemon juice
• Salt
• Dill sprigs
• Cucumber spears, for serving

1. Coarsely grate the peeled cucumber halves onto a clean kitchen towel.
2. Pat the cucumber in the towel to remove the juices.
3. Transfer the cucumber to a bowl.
4. Stir in the yogurt and garlic, then add the oil and lemon juice.
5. Season with salt.
6. Refrigerate until chilled, at least 1 hour and up to 8 hours.
7. Garnish with dill sprigs and serve with cucumber spears

european, wholemilk yogurt, garlic, extravirgin olive oil, lemon juice, salt, sprigs, cucumber

Taken from www.foodandwine.com/recipes/cucumber-yogurt-dip (may not work)