1 (32oz) container plain Greek yogurt
1/2 English cucumber with peel, grated
1 clove garlic, pressed
6 Tbsp OLEA's Sicilian Lemon White Balsamic Vinegar
1/2 cup OLEA's Wild Dill Infused Olive Oil
1 tsp salt
1 tsp fresh ground black pepper (or to taste)
Stir together yogurt, grated cucumbers, garlic, balsamic and olive oil in a bowl. Add salt and pepper to taste, whisk until smooth. Pour into a serving dish, cover tightly and refrigerate 8 hours or overnight before serving.
Serve with pita chips or vegetables.