Recipe courtesy of Tiffani Thiessen


  • Level: Easy
  • Total: 45 min (includes chilling time)
  • Active: 15 min
  • Yield: 4 servings (about 3 cups)
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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


  1. Combine the yogurt, cucumber, lemon juice, dill, garlic and 1/4 teaspoon salt in a medium bowl. Chill, covered, for at least 30 minutes to let the flavors blend.
  2. Serve garnished with chopped dill.
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