Clumpy yogurt conundrum I made a delicious yogurt/cream/mint/garlic sauce the other day but the presentation was less than becoming.  I simply roasted some garlic and mixed the rest of the ingredients together.  I used very little cream because I didn't want the yogurt to get runny (or be too fattening).  what's a good trick to make a velvety smooth yogurt based dip?
You want the garlic flavor but not the chunks of garlic?

You can crush your garlic and let it sit in a couple tablespoons of warm olive oil for a while. Remove the garlic and whisk the now-flavored oil into your sauce. Besides adding the garlic flavor, the oil will also make your sauce develop a beautiful, glossy sheen.

Personally, when I make similar sauces, I just crush my garlic and mince it fine. There are very small chunks in the sauce but they are impossible to see and only rarely felt on the tongue. I don't find it objectionable.