Stir together Greek yogurt, diced cucumber, garlic, lemon juice, zest and dill in a small bowl.
Season with salt and pepper. Taste and adjust the salt, pepper and lemon juice depending on your preference.
Serve immediately. Can be stored in an air-tight container in the fridge for up to 3 days.
Notes
I used mini cucumbers that are essentially seedless so I didn't need to remove the seeds, but if you're using a regular cucumber you will want to deseed the cucumber.
I diced the cucumber, but you can also grate it for a finer, more authentic texture. Grating cucumber does cause the cucumber to release more liquid so you'll want to place the grated cucumber in a mesh strainer and squeeze as much liquid out as possible before adding it with the other ingredients.