Peel and cut cucumbers in half. Using a spoon, scrape inside of cucumbers and remove seeds. Cut cucumbers in half. Add to blender. Take 2 dill sprigs and place in blender. Strain greek yogurt in a cheese cloth to remove excess liquid. Scoop yogurt in blender. Cut lemons in half, squeeze into blender. Add dash of salt and pepper. Blend all ingredients together until a smooth consistency.
Tzatziki sauce can be stored refrigerated in Mason jars for 5-7 days.