1 cup plain Greek yogurt
1/2 cup sour cream
1 cucumber peeled and seeded, minced or grated
1 TBSP kosher salt (not table salt)
1/2 TBSP champagne or white wine vinegar vinegar
1 TBSP freshly squeezed lemon juice
1 TBSP extra virgin olive oil
2 TSP minced fresh garlic
1 1/2 – 2 TSP minced fresh dill
Black pepper to taste
Peel cucumber. Cut in half lengthwise. Use a spoon to remove the seeds.
Finely dice or grate the cucumber
Put it in a strainer and sprinkle it with the salt. Let it sit while you combine the other ingredients
When you’ve mixed together the other ingredients, and you’re ready for the cucumber, do what you can to press out the rest of the excess water
Fold in the cucumber and chill
This dip is best after 24 hours, but it’s good right away too!