Grate the cucumber using a box grater and place the shreds into a clean kitchen towel or cheesecloth.

Squeeze the cucumber firmly over a sink to remove all excess moisture to prevent a watery consistency.

In a medium stainless steel or glass mixing bowl, combine the non-fat Greek yogurt, squeezed cucumber, and minced garlic.

Incorporate the lemon juice, chopped dill, salt, and pepper into the yogurt mixture.

Whisk or stir with a spatula until the ingredients are uniformly distributed.

Cover and refrigerate for a minimum of 30 minutes to allow the garlic and dill to infuse into the yogurt base before serving.