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Place garlic, lemon juice, dill, yogurt, and olive oil in a small bowl. Whisk to combine.
Grate cucumber on a box grater and use your hands to squeeze out the excess liquid. Pat dry and add to the yogurt mixture. Stir to combine. Store in the refrigerator for up to four days, stirring before serving.
Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman