Tzatziki - if you only make one dip all summer, make this one!

Ingredients

1 pound (1 pint) plain  greek yogurt (low fat)

1 hothouse cucumber, unpeeled and seeded

1 tablespoon plus 1/2 teaspoon kosher salt

1 tablespoon Champagne vinegar or white wine vinegar

2 tablespoons freshly squeezed lemon juice (1 lemon)

1 tablespoon good olive oil

1 1/2 teaspoons minced garlic

1 1/2 teaspoons minced fresh dill

Pinch freshly ground black pepper

Directions

Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place the bowl in the refrigerator for 3 to 4 hours so the cucumber can drain.

Place the yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper.  Serve chilled or at room temperature.  Is even better the next day!