32 ounces	plain yogurt
2	hothouse cucumbers, unpeeled and seeded
1 tablespoon	kosher salt
8 ounces	sour cream
2 tablespoons	white wine vinegar
¼ cup	lemon juice
2 tablespoons	extra virgin olive oil
1 tablespoon	garlic, minced
1 tablespoon	dill, minced
¼ teaspoon	ground black pepper

1. Drain yogurt in cheesecloth-lined sieve overnight.
2. Grate cucumbers. Toss with salt. Drain in cheesecloth-lined sieve overnight. Squeeze as much liquid out as possible.
3. Mix drained yogurt and cucumbers with remaining ingredients.