By Chef Ina Garten


4 cups Plain Yogurt
2 Hot House Cucumbers unpeeled and seeded
2 tablespoons Kosher Salt plus 1 teaspoon
1 cup Sour Cream
2 tablespoons White Wine Vinegar or Champagne Vinegar
1/4 cup Organic Lemon freshly squeezed (about 2 Lemons)
2 tablespoons Olive Oil
1 tablespoon Minced Garlic (about 2 cloves)
1 tablespoon Dill minced
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.