Halve 2 small Persian cucumbers lengthwise and scrape out the watery seeds. Grate, then squeeze firmly in a clean kitchen towel.
Mix with 1¼ cups of full-fat Greek yogurt, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 1 finely grated garlic clove, ¼ heaping teaspoon of kosher salt, and 2 tablespoons of chopped dill.
Season with black pepper. Refrigerate for 20 minutes before serving.
