• 2 (8 ounce) containers plain yogurt
• 2 cucumbers - peeled, seeded and diced
• 2 tablespoons olive oil
• 1/2 lemon, juiced
• Salt and pepper to taste
• 1 tablespoon chopped fresh dill
• 3 cloves garlic, peeled

1. In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic.
2. Process until well combined.
3. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor

When I first came to California, I worked in a Greek Grocery. The owner's gave me a cookbook for my 24th birthday, this is the first recipe i made from that book. it tastes very close to what we sold at the grocery back then.