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A cool and refreshing yogurt dip or spread, tzatziki is usually made with thick, full-fat yogurt. Draining the nonfat yogurt for 2 hours gives it a rich taste.

• 16 ounces (2 cups) nonfat yogurt
• 1 seedless cucumber (14 ounces), peeled and cut into 1/2-inch pieces
• 2 garlic cloves, peeled and minced or pressed
• 1/4 cup chopped fresh dill
• 1 tablespoon olive-cured olive oil (See Cook's Note)
• 2 tablespoons red-wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper

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