1.Place yogurt onto large square of double-thickness muslin cloth. Tie ends of cloth together, hang over large bowl, or place in sieve. Refrigerate for about two hours or until the yogurt is thick.
2.Meanwhile, combine cucumber and salt in small bowl, stand 20 minutes. Gently squeeze out excess liquid.
3.Combine yogurt, cucumber, garlic, juice and a tablespoon of the mint in small bowl, mix well. Serve topped with remaining mint.
store Dip can be made 1 day ahead and refrigerated, covered.Note