Peel the cucumbers. Halve them lengthwise and use a spoon to scoop out all the seeds. Discard the seeds.

Grate the seeded cucumber flesh using the large holes of a box grater or a food processor. Place the grated cucumber in a clean kitchen towel or several layers of cheesecloth and squeeze out as much excess liquid as possible. This step is crucial for a thick dip.

In a medium mixing bowl, combine the pressed cucumber, Greek yogurt, minced garlic, chopped dill, lemon juice, salt, and pepper.

Stir thoroughly until all ingredients are evenly incorporated and the mixture is smooth and creamy.

Taste the dip and adjust seasonings as necessary (add more salt, pepper, or lemon juice for tang).

Cover the bowl and refrigerate for at least 30 minutes (up to 2 hours is ideal) to allow the flavors to meld.

Before serving, transfer the cucumber dip to a serving dish, drizzle lightly with olive oil, and garnish with a sprinkle of fresh dill.