Creamy sauce or dip made with cucumber, garlic, dill and Greek yogurt or sour cream. Perfect served with Greek chicken or with crispy pita chips.
You need to squeeze the cucumber of any excess moisture or the sauce will be watery, especially after it sits in the fridge to chill. I recommend using English cucumbers as they have less water, they are mostly seedless and their skin is thinner so no need to peel it. If you are using plain cucumbers, I recommend peeling the waxy thick skin off. Place shredded cucumber on a double layer of paper towels or in a colander with small holes, and squeeze or press the juice out. You can use it in smoothies or cocktails or just simply drink it up.
Garlic: fresh, grated will be the strongest so go small and add to taste. Minced, stored in olive oil will be fairly mellow (and that's what I used here) so you can use easily 2 teaspoons and add more to taste. The strength of garlic powder sometimes depends on the brand so start with 1 teaspoon and add more to taste.
If you don't have Greek yogurt on hand, use sour cream. I recommend full fat.