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This cool Greek cucumber and dill dip only gets better with time!

Greek Tzatziki Recipe

(32 ounce) container plain Cabot low-fat yogurt

large cucumber with peel, grated

clove garlic, pressed

fresh lemon juice

extra-virgin olive oil

Grated lemon zest from one lemon

chopped fresh dill

salt

freshly 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.