Great Yogurt Dip
a Greek dip...
2 cups plain yogurt
2 cucumbers, peeled, seeded
Salt, to taste
4 garlic cloves, mashed or minced
1 Tablespoon chopped fresh mint
1 Tablespoon chopped fresh dill
1 Tablespoon extra-virgin olive oil
2 to 3 teaspoons lemon juice
Line a sieve with cheesecloth and place over a bowl. Spoon the yogurt into the sieve and refrigerate for 4 hours to drain.
Meanwhile, using the large holes on a hand-held grater-shredder, grate enough cucumber to measure 1 cup. Spread out the grated cucumber on paper towels, salt lightly and let drain for 15 minutes.
In a bowl, combine the yogurt, cucumber, garlic, mint, dill, olive oil and lemon juice, to taste. Stir to mix well, then season with salt.
Transfer to a bowl and serve as a dip with wedges of pita bread.