This cold, low-calorie dip is great on breadsticks and crackers.
Line a sieve with either a double thickness of dampened cheese cloth or linen tea towel. Spoon in yogurt and set sieve over a bowl. Refrigerate for 2-3 hours or until yogurt is about half its volume and thick and creamy. Either shred or cut cucumber into julienne strips. Place in a colander in sink or over a bowl. Sprinkle generously with salt. Mix well and let drain for at least 30 minutes to one hour. Rinse and gently pat between paper toweling. Press the garlic into a bowl and, using a fork, mash it with a little bit of salt. Add the thickened yogurt, cucumber, lemon juice, pepper, dill and olive oil. Mix well. Serve or refrigerate up to 2 days so flavors will mingle. Stir again before serving and sprinkle with additional dill if desired.
From the Hasbro Children's Hospital Cookbook, which raised funds for the pediatric center's original opening.