I suggest making this dip as an appetizer when you’re having people over. It only takes marginally more effort than purchasing store bought ubiquitous hummus, and it’s just as healthy. It’s better when made a few hours in advance so the flavors really sink in. Leftover dip would be fantastic in sandwiches or wraps.
2 cups plain whole milk Greek yogurt
1 small (5″) English hothouse cucumber, unpeeled, diced very finely
1 tablespoon coarse sea salt
2 tablespoons fresh lemon juice
2 tablespoons minced fresh dill
1 garlic clove, minced
smoked paprika (optional)
Stir all ingredients together in a bowl and set covered in the refrigerator until serving. Sprinkle with paprika, if desired.