Mix cucumber with ½ teaspoon salt and keep aside for 5-6 minutes.
Squeeze the cucumber and keep it aside. You can use the liquid to make curries or buttermilk.
Whisk yogurt using a wire whisk in a medium mixing bowl until smooth and creamy.
Add the squeezed cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper to the bowl and mix well.
Check for salt and add more if needed. Refrigerate the dip for 2-3 hours for the flavors to meld. Serve chilled.