Instructions: Line sieve with cheesecloth and place over bowl (or use large coffee cone lined with filter paper). Spoon low-fat plain yogurt into sieve. Cover with plastic wrap and let drain in refrigerator for 1 hour. Discard whey and transfer drained yogurt to serving bowl.

Mash 2 garlic with kosher salt into paste in mortar and pestle or with side of knife. Stir into drained yogurt. If desired, stir in 2 teaspoons extra-virgin olive oil.

This recipe yields about 1 cup.

Yield: 1 cup

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