2 Quart Greek Yogurt 3 Each Peeled, Seeded English Cucumber 3 Tablespoon Salt 2 Cup Sour Cream 1 Cup Lemon Juice, fresh 1/4 Cup Extra Virgin Olive Oil 4 Tablespoon Minced Garlic 2 Tablespoon Minced Dill, fresh 3 Tablespoon Fine chop Mint 2 Tablespoon Sugar
Grate the cucumber and toss it with 2 tablespoon of kosher salt; place it in a sieve, and set it over a bowl. Place bowl in the refrigerator for 3 to 4 hours so the cucumber can drain. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, lemon juice, olive oil, garlic, dill. Taste and adjust seasoning.