Peel, grate, and drain cucumber. I drain my grated cucumber by placing it in a wire mesh strainer over a bowl. Use the back of a large spoon to push the water out of the cucumber until you can no longer squeeze any more liquid out.

In a medium bowl, combine drained, grated cucumber with yogurt.

Stir in dill, lemon juice, and salt. Mix well.

Allow dip to sit in refrigerator for a few hours before serving.