#1 Peel garlic and chop coarsely. Sprinkle with ¼ teaspoon salt and mash into puree with blade of knife held sideways. Scrape into medium bowl #2 Remove ends from cucumber and peel. Cut in half lengthwise scrape out and discard seeds. Coarsely grate cucumber flesh or mince finely with knife #3 Squeeze grated or chopped cucumber firmly over another bowl or sink to extract as much liquid as possible discard liquid and add squeezed cucumber flesh to bowl with garlic #4 Add yogurt, lemon juice, olive oil, dill and pepper, stirring together well #5 Cover and refrigerate for at least 2 hours to allow flavors to blend. Add more salt if needed #6 Serve as dip with pita bread or fresh vegetables, or as a sauce for grilled lamb, chicken, beef or vegetables.