4 cups Plain Yogurt
2 tablespoons Kosher Salt plus 1 teaspoon
1 cup Sour Cream
2 tablespoons White Wine Vinegar or Champagne Vinegar
2 tablespoons Olive Oil
1/4 teaspoon Fresh Ground Pepper
Place the yogurt in a cheesecloth - lined sieve and set it over a bowl.
Grate the cucumber and toss it with 2 tablespoons Salt; place it in another sieve and set it over another bowl.
Place both bowls in the refrigerator for 3 - 4 hours so the yogurt and cucumber can drain.
Transfer the thickened yogurt to a large bowl.
Squeeze as much liquid from the cucumbers as you can and add to the yogurt.
Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1 teaspoon salt, and pepper.
Serve immediately or let site in the refrigerator for a few hours for the flavors to blend.
Serve as a dip with pita bread and assorted crudités.