Set strainer over medium bowl; line with double layer of cheesecloth.
Place yogurt in cloth-lined strainer. Cover with plastic wrap; chill overnight
to drain the yogurt to make a yogurt cheese.
Discard liquid drained from yogurt. Transfer yogurt to bowl. Stir cumin
in small dry skillet over medium-low heat until fragrant, about 1 minute.
Add avocado to food processor, then cumin, 3 tablespoons cilantro, jalapeño,
and garlic. Process until smooth. Combine avocado mixture with drained
yogurt. Season with salt and pepper. Transfer dip to serving dish. (Can
be prepared 6 hours ahead. Press plastic wrap onto surface of dip and
chill.) Sprinkle with 1 tablespoon cilantro.
* Make sure that your yogurt contain acidophilus And does not contain
gelatin. Otherwise it will not drain properly and make a nice smooth dip.