Grate the cucumber using a box grater with large holes. Place it in a colander and sprinkle with some salt. Let stand in a sink or over a bowl for 15 minutes.
Gently squeeze the grated cucumber to drain its remaining juices.
With a whisk, blend yogurt with sour cream and olive oil. Add cucumbers, lemon juice, garlic, and dill. Mix until combined.
Add salt and pepper to taste or use All Purpose Greek Seasoning to season the sauce.
Chill and garnish with a sprig of fresh dill just before serving. Enjoy!
If you can't find Greek-style yogurt and must use regular, you might want to strain it using cheesecloth as it contains more moisture, making your sauce too thin.
You can add a tablespoon of fine feta cheese crumbles to the sauce for an even better flavor!
You can serve the sauce right away, but it's best to let it rest in the refrigerator for at least a couple of hours for the flavors to meld. Plus, the garlic will be less intense the longer you chill the sauce.
You don't need to peel the English cucumber, but I usually remove half of its skin and still have plenty of green specks.
If you're using regular cucumber, peel all the skin (it tends to be bitter), cut it in half, and remove the seeds before grating.
See the post above for serving ideas.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.
Storage:Store the sauce in an airtight container in a refrigerator for 3-4 days.