3 c. plain yogurt (not low-fat)
1/2 - 3/4 c. grated cucumber, peeld & seeded
2 tbsp. finely chopped fresh dill
1 large clove garlic, minced
Place strainer over large bowl, line with 3 layers of cheesecloth or a few overlapping coffee filters. Spoon yogurt into strainer; let stand at room temperature to drain about 3 hours (liquid will drain out and yogurt will thicken). Transfer to medium bowl; discard liquid.
Meanwhile coarsely grate cucumber & sprinkle lightly with salt. Place in another strainer; let stand at room temperature intil most of the liquid drains out, about 3 hours. Squeeze excess moisture from cucumber, discard liquid.
Mix cucumber, dill and garlic into yogurt, season to taste with salt & pepper & serve. Can be made 1 day ahead, cover & refrigerate.