Step 1

Peel the cucumber and coarsely grate it. Place it in a clean tea towel or dish towel and squeeze tightly over a sink to remove excess liquid.

Step 2

Mince the garlic. Juice the lemon.

Step 3

In a medium bowl, stir together all ingredients, then stir in about 2 to 3 tablespoons of water, until the sauce is smooth and creamy (the water amount will vary based on the yogurt brand). Store for up to 1 week refrigerated.