1 pt Plain Yogurt
1 Unpeeled cucumber, chopped -fine
1 Clove garlic, crushed
1/3 cup olive oil
Juice of lemon (couple squirts)
1 ts Salt

To the yogurt, add the cucumber, garlic, olive oil, lemon juice, and salt. Blend well with fork. Refrigerate. Serve with pita toast as first course or as a side dish during dinner to dip your chicken, lamb or just about anything into!

Note: I like my dip to be a bit thicker so I strain the yogurt for about a half hour to an hour in a cheese cloth lined seive, as well as allow cucumbers to drain on paper towels which I sprinkle with salt first to draw out the liquid. Then I mix everything together and chill for about one to two hours to allow flavors to blend better.
But if you want it in a hurry it can be served sooner.