- 1 (6 ounce) container nonfat plain yogurt (see Ingredient note)
- 1 clove garlic, minced
- 1 teaspoon extra-virgin olive oil
- 1/8 teaspoon salt, or to taste
- Line a sieve or colander with cheesecloth and set over a bowl, leaving at least 1/2-inch clearance from the bottom. (Alternatively, use a coffee filter lined with filter paper.) Spoon in yogurt, cover and let drain in the refrigerator for at least 30 minutes and up to 1 hour. Discard whey.
- Whisk drained yogurt, garlic, oil and salt in a small bowl.