- 1 1/2 cups plain yogurt
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon minced garlic
- Cayenne pepper
- Scoop the yogurt into a paper coffee filter set in a strainer over a bowl and let drain in the refrigerator for 2 hours. Transfer the yogurt to a bowl and discard the liquid.
- In a small skillet, heat the olive oil. Add the garlic and cook over moderate heat until fragrant and lightly golden, about 2 minutes. Let the garlic oil cool slightly, then stir into the yogurt and season with salt and cayenne.