Cucumber Yogurt Dip

• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1 European cucumber—peeled, halved lengthwise and seeded
2. 1 cup whole-milk yogurt
3. 2 garlic cloves, finely grated
4. 1 tablespoon extra-virgin olive oil
5. 1/4 teaspoon fresh lemon juice
6. Salt
7. Dill sprigs
8. Cucumber spears, for serving

1. Coarsely grate the peeled cucumber halves onto a clean kitchen towel. Pat the cucumber in the towel to remove the juices. Transfer the cucumber to a bowl. Stir in the yogurt and garlic, then add the oil and lemon juice. Season with salt. Refrigerate until chilled, at least 1 hour and up to 8 hours. Garnish with dill sprigs and serve with cucumber spears