If using regular yogurt, line a fine mesh strainer with cheesecloth, add the yogurt, and refrigerate 2-4 hours for extra thick sauce. Skip if using thick Greek yogurt.
2 cups Greek yogurt
Peel cucumber if skin is tough, grate using large holes of a box grater. Wrap grated cucumber in a clean kitchen towel and squeeze firmly for 2-3 minutes until mostly dry and about ¼ cup liquid is extracted.
1 medium cucumber
In a mixing bowl, combine strained yogurt, squeezed cucumber, pressed garlic, lemon juice, olive oil, salt, and black pepper. Stir until fully blended with no streaks.
2 cups Greek yogurt, 1 medium cucumber, 3 cloves garlic, 2 tablespoons lemon juice, 1 tablespoon olive oil, 0.5 teaspoon salt, 0.25 teaspoon black pepper
Chop fresh dill and optional mint; fold into the yogurt mixture. Taste and adjust salt or lemon juice as needed.
3 tablespoons fresh dill, 1 tablespoon fresh mint, 0.5 teaspoon salt, 2 tablespoons lemon juice
Cover bowl with plastic wrap or transfer to airtight container. Refrigerate at least 1 hour, up to 4 hours, to let garlic mellow and flavors blend. Stir once before serving and adjust seasoning if needed.
