Ingredients 1 cup plain Greek Yogurt 3 Tablespoons olive oil 2 Tablespoons lemon juice 1 garlic clove minced 1 Tablespoon minced fresh basil 1 Tablespoon minced fresh mint 1/2 teaspoon salt 1/4 teaspoon pepper 1 English cucumber peeled and grated (or you can just chop it very fine) Instructions Add your strained yogurt or your Greek yogurt to a bowl. If you grate the cucumber (which I prefer over chopping it) you need to get the excess water out of the cucumber. I wrap it in a kitchen towel and squeeze the water out until it is almost dry. Add the remaining ingredients to the bowl and mix well. I do make this dip a few hours before I am going to serve it. You can make it ahead of time and it will taste delicious but the water will start to come out of the yogurt and cucumbers so you will need to mix until it comes back together.