- 3 cloves garlic, peeled or garlic confit
- 1/2 cup white vinegar or white wine vinegar
- 4 cups Greek yogurt
- 1 large English cucumber, ends trimmed, peeled, and halved lengthwise, seeds discarded and flesh cut into 1/4-inch dice
- 3 tablespoons loosely packed chopped fresh dill
- 2 teaspoons kosher salt
- 1/4 teaspoon fresh ground black pepper
Combine garlic and vinegar in a blender and puree untiI smooth. Combine the yogurt and garlicky vinegar in a bowl. Using a whisk, gently work the liquid into the yogurt until it is fully incorporated.
Fold in the cucumbers, dill, salt, and pepper. Transfer to a container with a tightfitting lid. The dip will keep for up to 1 week in the refrigerator.
NOTE: Be sure to remove all of the seeds from the cucumber; they release water making the dip too loose. If raw garlic is too assertive for you, use the tamer, sweeter Garlic Confit. I love the almost obnoxiously acidic flavor of white vinegar here, but you can tone it down by using white wine vinegar instead.