Partially peel the cucumber, then cut it in half lengthwise. Scoop the seeds out with a small spoon (this will prevent the dip from ending up too runny).

Grate the cucumber, then transfer everything to a strainer. Add a pinch of salt and set the strainer aside with a bowl underneath.

Add the yogurt, minced dill, garlic, lemon juice, olive oil, salt, and pepper to a mixing bowl.

Squeeze out as much excess water as you can from the grated cucumber (a cheesecloth works great for this).

Add the drained cucumber pieces to the bowl, and stir well to combine. Taste and adjust seasonings as needed.