Tzatziki

Another Healthy recipe today!  It is from my friend Laura Szabo.  She has such great recipes!!!!  Food  glorious food.  I wish i did not like it so much.   This appetizer is easy to assemble, although it takes a bit of planning But oh! is it worth the wait.   As part of a light summer meal it is a cool and satisfying salad; it's also terrific with pita as a dip.  It can be prepared days ahead of time. 

Makes  5 cups

4 c. plain yogurt, whole milk or low-fat
2 hothouse cucumbers, unpeeled and seeded
2 T. plus 1 t. kosher salt
1 c. sour cream
2 T. Champagne vinegar or white wine vinegar
1/4 c. fresh squeezed lemon juice
2 T. olive oil
1 T. minced garlic
1 T. dill weed
1/4 t. pepper


Place the yogurt in a cheesecloth-lined sieve and set it over a bowl.  Grate the cucumber and toss it with the 2 T. 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 bow.  Squeeze as much liquid from cucumbers as you can and add the cucumbers to the yogurt.  Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1 t. salt, and pepper.  You can serve it immediately, but i prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend.