32 oz plain greek yogurt
1/2 english cucumber with peel-grated
2 tbsp mild intensity extra virgin olive oil
3 tbsp fresh dill
2 tbsp fresh lemon juice
2 tbsp fresh lemon jest
1/2 tbsp sea salt
1/2 tbsp black pepper
2 garlic clove-pressed
Stir together yogurt, garlic, cucumber, lemon juice, and extra virgin olive oil in a bowl. Add the dill, lemon jest, salt, and pepper; whisk until smooth.
Pour into a serving dish, cover tightly, and refrigerate for up to 8 hours before serving.