Cucumber yogurt sauce

I love middle eastern food and when I get it at a restaurant I always get double the amount of cucumber yogurt sauce. It is so good and so deliciously garlicky and bright. Turns out it is really simple to make as well! This sauce is great with pita, on falafel, or really on anything where you want a bright, garlicky, creamy sauce.

Ingredients:

1/3 cup diced cucumber, diced really finely

2/3 cup plain greek yogurt (or one single serve container)

1 garlic clove

1/2 of a small lemon, juiced

1 good dash of salt

1/2 teaspoon dill weed

Directions:

Chop the garlic as finely as you possibly can. Seriously, run your knife over it until you don't think you can chop it any more. Then sprinkle the garlic pieces with a good amount of salt. Take the flat part of the knife and scrape the garlic and salt mixture against the cutting board 10-15 times, or until the garlic breaks down and turns into a paste. Place the garlic paste into a bowl, add the rest of the ingredients and stir. Season with more salt, if necessary. Refrigerate for while so that the flavors can all mesh together. It is best to leave it for like an hour, but you don't have to. It will just get better the more it sits.