This cool Greek dip only gets better with time!
|1 (32-ounce) container||plain low-fat yogurt|
|1/2||english cucumber with peel, grated|
|1 clove||garlic, pressed|
|2 tablespoons||fresh lemon juice|
|2 tablespoons||extra-virgin olive oil|
|2 teaspoons||grated lemon zest|
|3 tablespoons||chopped fresh dill|
|1 tablespoon||fresh ground black pepper|
Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.