Tzatziki VII

1 (32 ounce) container plain yogurt

2 cucumbers

1 medium head garlic

¼ cup extra virgin olive oil

3 tablespoons lemon juice

1 teaspoon chopped fresh dill weed

salt and pepper to taste

Place the yogurt in a large square of double cheesecloth. Tie the cheesecloth at the top and let any excess liquid drain for about 4 hours.

Peel cucumbers; remove seeds with a spoon. Shred the cucumbers, then squeeze to drain excess liquid.

Peel and mince garlic.

In a medium-sized bowl, whisk together the olive oil, lemon juice, dill, salt and pepper. Add yogurt, cucumbers and garlic and stir until evenly combined. Refrigerate until ready to use.