Sprinkle 2 medium garlic cloves with 1/2 t. fine grain sea salt, and mash/chop into a paste with a knife. Stir the paste into 2 cups of thick Greek yogurt along with 3T. chopped fresh dill, and a dozen fresh mint leaves, also chopped. Cover and refrigerate until ready to serve. When ready, add one medium cucumber, seeded & finely diced, to the yogurt and salt once more to taste. Spoon into a favorite dish and serve drizzled generously with the best olive oil you have, sprinkled with 1/3 cup of deeply toasted walnuts, 2t. crushed dried rose petals, and 3T. chopped dried cranberries.