Full-fat yogurt is best for creaminess. Instead of lemon juice you can use white wine vinegar. 1. Grate the cucumber using a box grater. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This prevents the tzatziki from becoming too watery. 2. In a mixing bowl, combine the Greek yogurt, minced garlic, olive oil, lemon juice, and chopped dill (if using). Mix well until smooth. 3. Fold the grated cucumber into the yogurt mixture. Stir until everything is evenly combined. 4. Add salt and pepper to taste. Adjust lemon juice or olive oil if needed. 5. Cover and refrigerate the tzatziki for at least 30 minutes before serving to let the flavors meld together. Serve chilled with pita bread, vegetables, or as a sauce for grilled meats.