It’s worth the small effort to make your own – use the thickest Greek yogurt you can find.
1 large clove of garlic
Salt and pepper
1 cup plain Greek yogurt
1 tbsp fresh chopped mint
Slice the cucumber lengthways and use a spoon to scoop out the watery core and seeds; discard. Using a box grater, coarsely grate the cucumber and place in a fine sieve with a good pinch of salt. Stir and leave to drain for 20 – 30 minutes, or longer in the fridge.
Squeeze out as much water as you can from the grated cucumber. Set aside.
In a bowl, crush the garlic and squeeze in the lemon juice. Add a pinch of salt and pepper. Stir, then add the squeezed cucumber. Stir again, then add the yogurt and mint. Give it one final stir and leave to sit in the fridge for approximately half an hour to allow the flavours to develop. Before serving, taste for salt and lemon, and adjust as required.
Serve with grilled meats, warmed pita or as a dip with vegetables.