Persian Yogurt & Cucumber Dip with Raisins & Walnuts (Mast-O Khiar)

1/3 cup raisins
1 cucumber, peeled, halved lengthwise, seeded,  in 1/4 inch dice
3 cups drained FarmSoy Soygurt
1/4 cup minced green onion + more for garnish
1/4 cup chopped toasted walnuts + more for garnish
2 Tablespoons chopped fresh dill
1 Tablespoon chopped fresh mint + more for garnish
2 cloves garlic, minced to a paste with salt
Salt and pepper to taste

To Drain Yogurt: Line a sieve with a double thickness of cheesecloth and set it over a bowl.  Put the yogurt in the sieve and let it drain until as thick as you like, from 30 minutes to several hours.  Refrigerate if draining for more than 1 hour.  Whisk until smooth.

Cover the raisins in water to plump for about 30 minutes.  Drain.  In a large bowl, combine the raisins, cucumber, Soygurt, green onion, walnuts, dill, mint, and garlic.  Season to taste with salt and pepper.  Refrigerate for 1 hour.  Transfer to a serving bowl and garnish with more green onion, walnuts, and mint.

Makes about 5 cups