Carefully open the container of Greek yogurt, you will see the liquid has slightly separated at the top. Pour any liquid off, using the paper covering on top to hold the yogurt in place.

Add the yogurt, garlic, white wine vinegar, salt and pepper to a medium sized mixing bowl and set aside.

Grate the peeled cucumber on a box grater over a plate. Gently pour off as much liquid as you can. Press the grated cucumber against the plate to remove more water, letting it drain over your sink as you press. Transfer the cucumber to paper towel that has been folded over several times. Squeeze as much of the remaining liquid out of the cucumber as possible.

Add the drained cucumber to the mixing bowl. Squeeze half of a fresh lemon over the bowl.

Stir to combine all the ingredients. Add a drizzle of olive oil and the fresh dill if using, stir to combine.

Let chill in the fridge, covered, for a couple hours for the flavors to mingle before serving.