Yogurt-Cucumber Dip

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1.3 cups cucumber english seeded finely chopped
• 2 tablespoons mint leaves fresh chopped
• 2  garlic cloves minced
• 2 cups yogurt plain low-fat
• 1 tablespoon olive oil 
• 1 teaspoon salt divided

Equipment

• bowl
• paper towels
• spatula
• colander

Directions

1. Place the chopped cucumber in a colander, and sprinkle with 3/4 teaspoon salt. Toss well, and drain for 30 minutes.
2. Place the cucumber on several layers of paper towels, and cover with additional paper towels.
3. Let the cucumber stand for 5 minutes, pressing down occasionally to absorb any excess water.
4. While cucumber drains, spoon yogurt into a colander lined with a double thickness of paper towels or a coffee filter.
5. Let stand 5 minutes.
6. 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.