Tzatsiki Dip

2 cups grated cucumber
1-1/2 cups plain greek yogurt
2 Tbs. Dill Olive Oil
2 Tbs. chopped mint leaves
1 Tbs. Key Lime Balsamic Vinegar
1 clove garlic, minced
1/2 tsp. sea salt

Squeeze out the excess moisture from cucumber and place in a bowl. Add yogurt, dill olive oil, mint leaves, key lime balsamic vinegar, garlic and sea salt. Let sit for about 5 minutes before serving. Serve with pita chips.