Tzadziki
If you use Total yogurt, all you need to do is mix into it your pick of ingredients from peeled and finely minced garlic, salt, finely chopped fresh mint and grated cucumber. If you are using a low-fat yogurt (a no-fat yogurt won't work), line a sieve with a double layer of paper towel, set it over a bowl and pour the yogurt into it to drain away the liquid. It will take about an hour, more if you are using a large quantity of yogurt. Reserve the liquid.
Beat your chosen yogurt with a wooden spoon until silky. Add salt to taste. Stir in peeled and very finely minced garlic to taste, at least two small cloves to a 4-ounce pot. Greeks will use staggering amounts. If the mixtue is too stiff, add enough of the reserved liquid to loosen. You want a mixture the consistency of whipped cream cheese if you using it on bread cubes and the consistency of a thick custard if you're using it as a sauce for grilled lamb kebabs - a sublime combination - steak or lemon roast chicken.
You can also add finely chopped fresh mint to taste or washed and unpeeled grated cucumber - or both together. Remember that cucumber is very wet, so it's best to drain that too in a sieve over a bowl before adding.
There are no specific quantities for this. Buy the amount of yogurt that suits your needs and add the ingredients according to taste.