16 ounces plain whole milk yogurt (drained) or use Greek thick yogurt
1 Cucumber seeded and finely chopped
1 to 2 teaspoons salt
1 to 2 garlic cloves, chopped
1 tablespoon chopped fresh dill
1 tablespoon extra virgin olive oil
1/2 teaspoon red wine vinegar
1/2 teaspoon lemon juice
1/4 teaspoon ground black pepper

Wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Add cucumber, garlic, chopped dill, oil, vinegar, lemon juice, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve chilled or at room temperature with pita bread or almost anything else.

All measurments are approximate and can be modified to taste