Cucumber Yogurt Dip

1 Container (16 ounces) plain Yogurt
1 Large cucumber, peeled, grated add drained
4 Cloves garlic, minced
1 Tablespoon finely chopped dill (optional)
3 Tablespoons Olive oil
1 Tablespoon white vinegar
Salt to taste
Dill or parsley, for garnish (optional)

Directions:

Drain yogurt into a cheesecloth-lined colander, tie the ends of the cloth together, and place in the refrigerator for 5 to 6 hours until the yogurt is strained and thickened. Place the yogurt in a medium bowl. Place the peeled and grated cucumber in cheesecloth and squeeze until all the water is removed; then add the cucumber to the yogurt. Add the garlic, dill, olive oil, white vinegar, and salt. Mix all the ingredients well; sprinkle with dill, then cover and refrigerate until ready to serve.

Yields 2 cups

Serve this delicious dip with chicken, lamb, pork or vegetables. It's tasty and low in calories. Enjoy!