3 cloves garlic, peeled and minced
1 tablespoon olive oil
Salt and pepper, to taste
2 cup yogurt, or yogurt and sour cream mixed
Peel and seed the cucumbers, and put through a fine grater (not a blender). Allow to drain in a colander until the juices have stopped running.
In a small bowl, mash the garlic with the olive oil, salt and pepper. Stir in the cucumbers and yogurt. Chill, covered, for 1 hour or more.
Serve as a dip with crackers or raw vegetables.