Ingredients

    * 1 pint plain yogurt whole milk
    * 1 to 1-1/2 large cucumber, unpeeled and seeded
    * 1 tablespoon plus 1/2 teaspoon kosher salt
    * 1/2 cup sour cream
    * 2 tablespoon Champagne vinegar or white wine vinegar
    * 1 tablespoon good olive oil
    * 2 good sized cloves minced garlic
    * Pinch freshly ground black pepper

Directions

Put yogurt in a strainer. Coarsely dice the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.

Transfer the thickened yogurt to a large bowl. remove as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, olive oil, garlic, 1/2 teaspoon 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. Serve chilled or at room temperature.