tzatziki yogurt sauce

tzatziki yogurt sauce:
Note:  It's recommended that this sauce chill in the refrigerator for a few hours in order for the flavors to blend together.  You can even make this sauce the day before.  This recipe makes a lot of yogurt sauce, so please feel free to cut it in half.  
  • 1 pound (1 pint) plain Greek yogurt 
  • 1 cucumber, peeled and grated
  • 3 teaspoons kosher salt
  • 1/2 cup sour cream
  • 1 tablespoon Champagne vinegar or white wine vinegar - we used champagne vinegar
  • 2 tablespoons freshly squeezed lemon juice (1 lemon)
  • 1 tablespoon good olive oil
  • 1 1/2 teaspoons minced garlic 
  • 1 1/2 teaspoons minced fresh dill - I added a bit more to flavor it up
  • Pinch of freshly ground black pepper
Peel and grate the cucumber.  Wrap the grated cucumber in a paper towel and squeeze it to get out the excess water.  You may have to re-wrap and squeeze it a few times to get out all of the water.
Scoop out the yogurt into a bowl.  Add the grated cucumber, 3 teaspoons kosher salt, 1/2 cup sour cream, 1 tablespoon champagne vinegar, 2 tablespoons lemon juice, 1 tablespoon olive oil,  1 1/2 teaspoon minced garlic, 1 1/2 teaspoons minced dill, and a pinch of pepper. Mix the ingredients together .Cover and put the tzatziki in the refrigerator for a few hours so that the flavors can blend together.  
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