2 cups reduced-fat Greek yoghurt*
4 cloves garlic, crushed
1 large cucumber, deseeded & grated
1 tbsp chopped fresh dill
1 lemon, juiced
1 tbsp olive oil
Pinch of salt
Stir all ingredients together until combined.
*Gluten free if using gluten free yoghurt.
Refrigerate and store in an airtight container for up to 2 days.