2 cups plain yogurt
2 scallions, white parts only, chopped
3 garlic cloves, minced
2 tablespoons finely chopped fresh mint
1 tablespoon olive oil
Salt and freshly ground black pepper to taste
1. Place yogurt in a fine-meshed sieve over a mixing bowl, and allow it to drain for 30 minutes at room temperature, or up to 4 hours refrigerated.
2. Discard whey from the mixing bowl, and return yogurt to the bowl. Add scallions, garlic, mint, and olive oil. Whisk well, and season to taste with salt and pepper. Refrigerate until ready to use.
Note: The sauce can be refrigerated for up to 4 days.