Grate the cucumber using a box grater or food processor, then place it in a fine mesh sieve and drain overnight in the fridge to remove excess moisture.

In a large bowl, combine the Greek yogurt, minced garlic, olive oil, white vinegar, and salt. Mix well and cover with plastic wrap. Chill in the refrigerator overnight.

Remove the cucumber from the sieve, gently squeeze to eliminate remaining liquid, and add to the yogurt mixture along with the minced dill. Stir until well combined.

Serve chilled with warm pita bread, vegetable sticks, or as a sauce for grilled meats.