Persian Yogurt Salad - cooking recipe

Ingredients

1 (32 ounce) container plain yogurt
2 tablespoons dried dill weed
2 cloves garlic, minced
salt and black pepper to taste
1 cucumber - peeled, seeded, and chopped

Preparation

In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover, and refrigerate 8 hours, or overnight.