1 large cucumber, peeled, seeded, chopped 2 tablespoons olive oil 2 garlic cloves, minced 1 teaspoon dried dillweed Crusty French bread or pita triangles Line large sieve with two layers of wet cheesecloth and place over bowl. Spoon yogurt into cheesecloth-lined sieve. Let yogurt drain 1-1/2 hours. Transfer drained yogurt to medium bowl. Mix in chopped cucumber, olive oil, minced garlic and dried dillweed. Season to taste with salt. Cover and refrigerate dip until well chilled. (Can be prepared 6 hours ahead.) Serve dip with French bread or pita triangles. app107