1 16 oz container Greek yogurt
1 large English/hothouse cucumber, peeled, coarsly grated
1 tbsp lemon juice
1 tbsp fresh or 1 tsp dried dill
2-3 cloves garlic, minced
salt and pepper
Mix all ingredients in a large bowl, refrigerate at least an hour.
Place first 5 ingredients in a food processor; process until smooth. With processor on, slowly add oil through food chute. Stir in salt and black pepper.