TZATZIKI SAUCE
This is a light, nutritious cucumber sauce that is Greek in origin. You can use this on pita pockets, salads, gyros, or just to dip raw vegetables into.

1 pound (1 pint) plain yogurt
1 seedless cucumber, leave peel on
1 tablespoon plus ½ teaspoon Kosher salt
½ cup sour cream
1 tablespoon Champagne or white wine vinegar
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 tablespoon extra virgin olive oil
1½ teaspoons minced garlic
pinch of fresh ground black pepper
pinch of McCormick seasoning salt

Line a sieve with several layers of cheesecloth and set it over a bowl; place yogurt in cheesecloth. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another cheesecloth-lined sieve, and set it over separate bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain. (This is very important! Don’t skimp on the drainage!)

Transfer the thickened 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 sour cream, vinegar, lemon juice, olive oil, garlic, 1/2 teaspoon Kosher salt, pepper, and seasoning salt.

You may serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours so that the flavors have a chance to blend. Serve chilled or at room temperature. It gets even better tasting after it sits in the fridge a day or two!