Line strainer with a double layer of cheesecloth and place over a bowl. Spoon Greek yogurt into lined strainer and cover with plastic wrap. Refrigerate while yogurt drains – a minimum of 2 hours preferably overnight (the longer it trains, the thicker it will be).

Transfer drained yogurt to a bowl. Using a rubber spatula, mix in olive oil, garlic, lemon zest and herbs.

Transfer to a serving dish and cover. Refrigerate for at least an hour for the flavors to meld. Can be made the night before serving.

Serve with crackers or baguette slices.