1. Prepare your cucumbers- Grate an unpeeled English (or Persian) cucumber using the shredder attachment of a food processor or the large holes of a box grater. Then measure out 2 cups. Spread a thin, clean dish towel on your work surface and plop the cucumber on top. Gather up the ends and then twist the cucumber into a tight ball. Continue to twist the ball until most of the water is wrung out. Watery cucumbers will make watery tzatziki. (See note 1)

2. Add the ingredients to a bowl- Scoop the yogurt and sour cream into a medium-sized mixing bowl. Whisk until smooth and creamy. Then spoon the cucumbers on top followed by the dill, vinegar, lemon juice, garlic, salt, and pepper. Gently mix them together.

3. Taste and adjust- Give it a taste and add additional garlic, salt, or pepper to your liking. Keep in mind the flavors will bloom as the tzatziki rests. (See note 2)

4. Let rest- Cover and let it rest in the fridge for 30 minutes (longer if you have time) to let the flavors marry.

5. Serve and store- Scoop into a serving dish and garnish with a sprinkle of fresh dill and a drizzle of (optional) olive oil. Store any leftovers, covered, in the fridge for up to 5 days.

Notes

1. We use seedless English (or Persian) cucumbers in this recipe. But you can use seasonal cucumbers such as Garden or Gherkins, keeping in mind that the skin is thicker, waxy, and sometimes prickly. So, you may need to peel off part of the skin. These cucumbers contain seeds that will need to be cut away as well.

2. Feel free to use 2 cloves of garlic if you really love garlic. Just remember raw garlic has a spicy bite that intensifies