Tzatziki

• 1 (32-ounce) carton plain fat-free yogurt
• 1 1/2 cups shredded English cucumber
• 3/4 teaspoon salt, divided
• 2 tablespoons chopped fresh mint
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1 tablespoon extravirgin olive oil

1. Place a colander in a large bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap, and refrigerate 12 hours. Spoon drained yogurt into a bowl, and discard liquid. Cover and refrigerate drained yogurt.
2. Place cucumber in colander; sprinkle with 1/2 teaspoon salt. Toss well to combine. Drain 15 minutes. Place cucumber on paper towels; squeeze until barely moist. Combine drained yogurt, cucumber, remaining 1/4 teaspoon salt, mint, pepper, and garlic. Drizzle with oil.

carton plain, cucumber, salt, fresh mint, freshly ground black pepper, garlic, extravirgin olive oil

Taken from www.myrecipes.com/recipe/tzatziki-1 (may not work)