Kashina's Tzatziki

1 8oz Sour Cream or Greek yogurt
1 Cucumber
½  tsp crushed Garlic (or less)
2 Tbs Vinegar
1 Tbs Lemon Juice
2 Tbs Dill
Salt
Dash of Pepper

To remove as much moisture as possible from the sour cream place sour cream on a straining cloth (cheese cloth) over a bowl over night if you remember, or at least a few hours.
Peel cucumbers then cut in half lengthwise and take a small spoon and scrape out seeds, discard seeds (or if you‘re a Wilson place them in vinegar and have a snack). Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

Place diced cucumber, garlic, vinegar, lemon juice, dill and pepper in a food processor (I use the magic bullet) process until well blended. Mix in sour cream, place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

Goes really good with Kashina's Greek Chicken Kabobs.