Yogurt-Cucumber Dip

• 1 1/4 cups seeded, finely chopped English cucumber
• 1 teaspoon salt, divided
• 2 cups plain low-fat yogurt
• 2 tablespoons chopped fresh mint
• 1 tablespoon olive oil
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced

1. Place the chopped cucumber in a colander, and sprinkle with 3/4 teaspoon salt. Toss well, and drain for 30 minutes. Place the cucumber on several layers of paper towels, and cover with additional paper towels. Let the cucumber stand for 5 minutes, pressing down occasionally to absorb any excess water.
2. While cucumber drains, spoon yogurt into a colander lined with a double thickness of paper towels or a coffee filter. Let stand 5 minutes. Scrape into a bowl using a rubber spatula. Stir in cucumber, mint, oil, remaining 1/4 teaspoon salt, pepper, and garlic. Refrigerate, covered, until ready to serve.

cucumber, salt, yogurt, fresh mint, olive oil, freshly ground black pepper, garlic

Taken from www.myrecipes.com/recipe/yogurt-cucumber-dip (may not work)