I usually strain plain lowfat yogurt overnight to remove the whey, leaving the yogurt thick and creamy. This time I used Greek yogurt. It is already thick and doesn't need to be strained.
Olive oil and lemon juice are whisked together and the yogurt is folded in until well incorporated. Garlic and some grated cucumber are added and... that's it. Set aside to allow the garlic to permeate the yogurt.
Serve with triangles of pita bread.
Bon appétit!
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