To the medium bowl add yogurt, minced garlic, vinegar, olive oil, salt, chopped dill and mix well until combined. Set aside.
Prepare your cucumber by cutting it in half and scraping out the seeds with the spoon.
Grate each half of the cucumber on the coarse side of the box grater.
Put grated cucumber in a fine sieve placed over a bowl or a sink and press out as much liquid as possible with the back of the spoon.
Add squeezed cucumber to prepared yogurt mixture and stir it in until well combined.
Serve drizzled with some more olive oil and garnished with more fresh dill.
Notes
Nutritional information is approximate, per serving and should be treated as a rough guideline only.
Feel free to substitute coconut yogurt with any plant yogurt of your choice although the results might differ. Try to make sure you use the plant yogurt that has consistency and thickness of Greek yogurt as much as possible for the most authentic result.
If you like your garlic a lot, feel free to increase the amount to suit your taste.
I think fresh dill works best here but you could use freshly chopped mint leaves instead.
Store in the fridge, covered, for up to 5 days. If you see some liquid gathered on or around the dip when you take it out of the fridge simply pour it off.