This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
4 c Fresh yogurt, unflavored
1 md Cucumber, peeled and coarsely grated
4 Cloves garlic, crushed
2 tb Olive oil
1/2 ts Dried dillweed
Salt & freshly ground-black pepper to taste Additional olive oil-for garnish Place a piece of cheesecloth in a colander and pour in the yogurt. Allow the yogurt to drain for several hours. Place the grated cucumber in another colander and allow to drain for 2 hours. Mix together all ingredients exept the additional olive oil and chill. Place in serving dishes and drizzle additional olive oil on top.
Serve as a spread for bread or as a dip for vegetables. This is generally served as a first course.
Note: Store this dish covered in the refrigerator and it will keep well for 2 or 3 days.