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 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