We love this thick and creamy yogurt dip with fresh cucumber, lemon, dill and feta cheese. It’s brightly flavored and is perfect to serve with veggies, pita chips, grilled meats and even on sandwiches. There are two options for the yogurt. The easiest is to use Greek yogurt. However, you can also use strain plain yogurt. This removes extra moisture. To do this, place the yogurt in a fine mesh strainer that has been lined with cheesecloth or paper towels and rest it over a bowl. Place into the refrigerator for 3 to 4 hours so the yogurt can drain. Then, discard the liquid.
1. Cut cucumber in half, lengthwise. Use a spoon to scrape out the seeds then discard them. Grate cucumber.
2. Scatter grated cucumber over a clean dishcloth (or paper towels). Sprinkle with 1/4 teaspoon of salt. Then let sit at least 10 minutes. Then, gather up the corners of the dishcloth and squeeze as much liquid from grated cucumber as possible.
3. In a medium bowl, combine squeezed cucumber with yogurt, lemon juice, apple cider vinegar, chopped dill, garlic and the feta cheese. Season with 3/4 teaspoon of salt then taste and adjust as necessary with more salt. (We used about 1 1/4 teaspoons).
4. Serve immediately or if you can spare the time, cover dip with plastic wrap and refrigerate 2 to 4 hours to develop flavor.