Peel, seed and dice cucumbers. (To seed cucumbers - cut in half lengthwise and use spoon to scoop out seeds)
Sprinkle a generous amount of salt over cucumbers and toss.
Let cucumbers drain for 1-2 hours in a colander over a bowl. Occasionally toss cucumbers around and press with a spatula or spoon to force out liquid. Before using, wrap cucumbers in paper towels and squeeze out any excess liquid.
In a bowl, combine cucumbers, Greek yogurt, dried beef, garlic, dill and lemon juice. Stir.
Add a crack or two of fresh pepper.
Dip can be served immediately, but is best after refrigerating for an hour or two to allow flavors to blend. Serve with fresh pita slices, flatbread or naan.
Dip can be stored for a day or two in the fridge. If liquid starts to form (from those stubborn cucumbers), blot up with a paper towel & stir dip.