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1 cup                           Yogurt, fat free

½ ea                             Cucumber, peeled and seeded

¼ cup                           Sour cream, fat free

1 Tablespoon               Rice vinegar

2 Tablespoons                         lemon juice, micro-plane zest

1 clove                         Garlic, minced

1 Tablespoon               Dill, chopped

1 teaspoon                   Olive oil, optional

tt                                  Salt

tt                                  Pepper


  1. Place yogurt in a strainer lined with a clean towel
  2. Grate cucumber using a box grater, season lightly and place in a separate strainer.
  3. Allow both the yogurt and cucumber to strain for 1 -2 hours (longer is ok)
  4. Squeeze the moisture from the cucumber and place in a bowl with the strained yogurt
  5. Add remaining ingredients and allow to sit in the refrigerator 1 hour before adjusting the acidity and seasoning and serving

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