4 c  Fresh yogurt, unflavored
1 md Cucumber, peeled and
-coarsely grated
4    Cloves garlic, crushed
2 tb Olive oil
1/2 ts Dried dillweed
Salt & freshly ground
-black pepper to taste
Additional olive oil
-for garnish

Place a piece of cheesecloth in a colander and pour in
the yogurt. Allow the yogurt to drain for several
hours. Place the grated cucumber in another colander
and allow to drain for 2 hours.
Mix together all ingredients exept the additional
olive oil and chill. Place in serving dishes and
drizzle additional olive oil on top. Serve as a spread
for bread or as a dip for vegetables. This is
generally served as a first course. Note: Store this
dish covered in the refrigerator and it will keep well
for 2 or 3 days.