1/2 of an English cucumber, partially peeled OR
1 whole cucumber – peeled and seeded
1 cup plain yogurt (preferably Greek yogurt or regular yogurt strained through a cheesecloth)
1/3 cup sour cream
juice of 1/4 lemon
1 tsp. dill weed (optional)
2 cloves garlic, crushed
salt and pepper to taste
1. Grate the cucumber and squeeze out all of the juice.
2. Mix all other ingredients in a medium bowl. Add cucumber.
3. Let stand in fridge for at least 1 hour.
4. Serve with pita chips as an appetizer or with Greek meatballs (recipe follows).