Line sieve with cheesecloth and drain 2 c. yogurt overnight. Seed and grate 2 cucumbers mix with 1 tsp salt, cover and chill 3 hrs. or also overnight. Drain cucumber well. Mix yogurt, ½ c. sour cream, 2 tbs. lemon juice, 2 tbs. finely chopped fresh dill, 1 clove minced garlic. Mix cucumber into yogurt. Chill and dip with pita bread wedges brushed with olive oil and baked until crisp.