Tzatziki 1

• 16 oz. of plain or Greek yogurt (preferably not fat free)
  
• 1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
  
• 2-3 cloves garlic, minced
  
• 1/2-1 tsp white wine vinegar
  
• salt and pepper
  
• squeeze of fresh lemon juice
  
• drizzle of extra virgin olive oil

Strain yogurt using a cheesecloth over a bowl for several hours or overnight to get out as much moisture as possible.
Shred the cucumbers and then wrap in a towel and squeeze to remove as much moisture as possible. Don’t skip this step!
Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice. Add salt and pepper to taste. It’s best to refrigerate for 30 minutes or more before serving, so flavors can meld.
Drizzle a little olive oil over the top.