Tzatziki

• 14 ounces Greek yogurt (Ina recommends Fage Total; I recommend whatever you like best, and yes, I use full fat, always)
• 1 hothouse cucumber, unpeeled and seeded
• 1/4 cup sour cream
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon white wine vinegar
• 1 tablespoon minced fresh dill
• 1 1/2 teaspoons minced garlic
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

1. Place the yogurt in a medium bowl. Grate the cucumber on a box grater (or in your food processor, if you like to get things done in one hundreth of the time!) and squeeze the grated cucumber with your hand to remove some of the liquid. (Pressing it in mesh sieve with a spoon to extract the extra water or wringing it in cheesecloth also work well.) Add it to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir. Serve with grilled pita wedges.

ina, hothouse cucumber, sour cream, freshly squeezed lemon juice, white wine vinegar, dill, garlic, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/tzatziki-52508071 (may not work)