½ of a large cucumber - unpeeled
1½ cups plain full-fat Greek yogurt
2 large garlic cloves - finely minced
2 tablespoons SOOC Fernleaf Dill Olive Oil
1 tablespoon SOOC Suyo Cucumber Balsamic Vinegar
½ teaspoon SOOC Sicilian Sea Salt
½ tablespoon minced fresh dill
Grate the cucumber and drain through a fine mesh strainer, using pressure to release the moisture from the cucumbers.
Combine the yogurt, garlic, Fernleaf Dill Olive Oil, Suyo Cucumber Balsamic, and Sicilian Sea Salt in a large bowl.
Combine the grated cucumber, fresh dill, and yogurt mixture and stir to combine. Serve chilled and with pita bread for dipping.