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1 medium, peeled and finely chopped Cucumber
1/2 Pint Yoghurt
1 Tablespoon Olive Oil
1 Teaspoon Vinegar
1/2 Teaspoon Salt
1 Teaspoon chopped Dill
1 Clove Garlic
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Combine all ingredients. Chill at least 1 hour to blend flavors. Serve as a dip, with fried fish, or with fried eggplant and zucchini.
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