Yogurt Dip

1 1/2 lbs. plain yogurt
1 garlic bulb, roasted
Salt to taste
Fresh ground pepper to taste

Roast the garlic by peeling the outer skin layers, drizzling it with olive oil, and baking it in a 350-degree oven for about an hour. Pop the cloves out of the skin and puree in food processor or mash with a fork in a bowl; set aside. Place a sieve inside a stainless steel bowl, line the sieve with cheesecloth, and put the yogurt in. Tie the four corners of the cloth together with a
piece of string and hang the yogurt "beggar's purse" on a wooden spatula suspended on a rack in the refrigerator with the sieve and bowl below it. Let it hang at least 12 hours. Take the "yogurt cheese" from the cheesecloth and pour it into a stainless steel bowl. Add the mashed garlic and season to taste with salt and pepper. Serve with grilled pita or flatbread. Serves 10.