Recipe courtesy of Tiffani Thiessen
- 2 cups plain Greek yogurt
- 4 Persian cucumbers, diced small, plus more for garnish
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, grated
- 2 tablespoons chopped fresh dill, plus more for garnish
- 1/4 teaspoon kosher salt
Combine all of the ingredients in a medium bowl. Chill to let flavors blend.
Serve garnished with reserved chopped dill and diced cucumber.
Photography by Rebecca Sanbria