Greek Tzatziki

2 containers (8 ounces) of plain, lowfat yogurt
2 cucumbers, peeled, seeded, and diced
2 tablespoons olive oil
½ lemon, juiced
Salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled


In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill, and garlic. Process until well combined. Transfer to a separate dish, cover, and refrigerate for at least one hour to allow the flavors to blend.