Our favorite summer dip and so easy to make. Despite the garlic, Marius loves it--so does John, so do I. As I always say, if everyone eats garlic, then there is no problem. Seriously, the bite of the garlic combines beautifully with the cold yogurt and cucumber.1 cup strained yogurt (if you can't buy it strained, put two layers of cheesecloth or paper towel in a colander and pour in the regular yogurt to drain. Gather the whey by putting a bowl under the colander.)
1 long cucumber2 cloves garlic, pressed
salt to taste
chopped fresh dill to taste
2 tablespoons extra virgin olive oil
Grate the cucumber in a bowl, sprinkle with the salt and let stand for the extra water to come out. Squeeze excess juice and drain.
Add the rest of the ingredients, mix well, cover and refrigerate for a couple of hours before serving.
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