Tip your Greek yoghurt in a strainer lined with cheesecloth (or thick paper towels) place a bowl underneath to catch the juices. Leave covered in your refrigerator overnight, this will reduce your yoghurt by half.
If you would like to make your tzatziki immediately use just one cup of Greek yoghurt. Allow it to strain in the fridge while you are preparing the rest of your ingredients.
Wash the dill, shake then pat dry then cut finely, then mince your garlic cloves.
Rinse your Lebanese cucumber under cold running water, trim the ends then coarsely grate.
Then either place in a strainer and press out all the excess water and pat dry with a paper towel.
Or place the grated cucumber on a thick paper towel (cheesecloth also works for this) and squeeze out all the excess water.
Put the strained Greek yoghurt, the strained cucumber, chopped dill, minced garlic, oil and vinegar in a medium bowl. Season the with some salt and mix well until combined.
Taste and adjust seasonings according to your taste.
Place in a small bowl, garnish with a sprig of mint or dill and serve.
Notes
*It makes just over 1 cup of dip approximately 18 tablespoons.