It's too easy to make. Make it with mint first. Then try the dill version.
16 Oz Greek Yogurt
1 Ea Seedless Cucumber
2 tsp Dill or Mint, minced
1-2 Cl Garlic
2 tsp Lemon Juice
1-2 Tb Olive Oil
TT Salt and Black Pepper
Peel, seed and grate the cucumber.
Place it into a sieve, salt it well and leave it to drain for at least 30 minutes. Squeeze out any remaining liquid and put it into a mixing bowl.
Grate the garlic and add it, and all the remaining ingredients to the bowl. Mix thoroughly.
Cover and refrigerate overnight or at least for a few hours so the flavors can blend. Adjust the seasoning and serve.
Note: In place of Greek yogurt, use regular plain yogurt and strain it in the refrigerator overnight in a cheesecloth-lined strainer over a bowl.