Ingredients
- 2 cups plain Greek yogurt
- 1 1/2 cups finely diced Persian cucumber (about 4 cucumbers)
- 3 tablespoons freshly squeezed lemon juice (from about 1 lemon)
- 2 tablespoons chopped fresh dill, plus more for garnish
- 2 cloves garlic, grated
- Kosher salt
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