Heat the olive oil in a skillet over medium heat, and add the sliced leeks. Saute over medium-low heat for two minutes, stirring constantly. Then add 1/4 cup water, cover, and cook over low heat until softened, about 5 more minutes.

Strain the leeks if there’s liquid left in the pan and discard the cooking liquid. Let the leeks cool to room temperature, then dice the cooked leeks. You should have about 1/2 cup.

In a medium bowl, stir together the yogurt, leeks, soy sauce, lemon juice, garlic powder, and salt. Serve with vegetable strips or crackers.