2 large cucumbers
2 1/2 cups plain fat free yogurt (organic is best!)
3 crushed garlic cloves
1 tbsp finely chopped fresh dill
1 tbsp of olive oil
sea salt & pepper
Using the coarse side of the grater, grate the cucumbers into a bowl lined with an absorbent, perforated kitchen cloth. Pull up the corners of the cloth to make a tight bundle and squeeze very hard to extract all the moisture.
Put the cucumbers in a bowl and stir in yogurt, garlic, dill and olive oil, and season with salt and pepper to taste. Cover with plastic wrap and chill for at least 3 hours for the flavours to blend.
When ready to serve, remove the dip from the refrigerator and stir. Taste and adjust the seasoning if necessary.
Serve as a dip with chicken, vegetables or crackers