Combine garlic and vinegar in a blender and puree until smooth. Combine the yogurt and garlicky vinegar in a bowl. Using a whisk, gently work the liquid into the yogurt until it is fully incorporated.
Fold in the cucumbers, dill, salt, and pepper. Transfer to a container with a tight- fitting lid. The dip will keep for up to 1 week in the refrigerator.
NOTE: Be sure to remove all of the seeds from the cucumber; they release water, which will make the dip too loose.
If raw garlic is too assertive for you, use the tamer, sweeter Garlic Confit.
I love the almost obnoxiously acidic flavor of white vinegar here, but you can tone it down by using white wine vinegar instead.
Reprinted with permission from Live to Eat: Cooking the Mediterranean Way. 2017 by Michael Psilakis, Little, Brown and Company.