#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. Working over another bowl or sink, squeeze grated or chopped cucumber firmly to extract as much juice as possible discard juice and add squeezed 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 for flavors to blend. Add more salt if needed. Serve as dip with pita bread and fresh vegetables or as sauce for grilled lamb, chicken, beef or vegetables.