Ingredients 3 cloves garlic, peeled 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 Directions Combine garlic and vinegar in a blender and puree until 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 tight-fitting 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, which will make 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