Servings: 4

1 cup shredded or finely diced cucumber, seeds removed 1 cup shredded or finely diced cucumber, seeds removed
1½ cups plain Greek yogurt, non-fat, 2%, or whole 1½ cups plain Greek yogurt, non-fat, 2%, or whole
2 Tbsp lemon juice, fresh if possible 2 Tbsp lemon juice, fresh if possible
1 Tbsp red wine vinegar 1 Tbsp red wine vinegar
1 Tbsp chopped fresh dill 1 Tbsp chopped fresh dill
Salt to taste Salt to taste

Place the yogurt in a clean tea towel and gather the edges together. Suspend over a bowl and place in the refrigerator for at least 2 hours. The longer it sits, the more moisture will be pulled out of the yogurt making the resulting sauce thicker.
While the yogurt is resting, prepare the cucumber (or mini cucumbers). If you do not want to peel the cucumber(s), be sure to rinse them before seeding and chopping. Place the chopped cucumber in another clean tea towel, gather the edges, and squeeze to remove the liquid. Discard the liquid. You can let the cucumber rest in the tea towel over a bowl until the yogurt is ready.
In a medium mixing bowl, add yogurt, cucumber, lemon, red wine vinegar, salt, and dill. Stir well to combine. It the sauce is too thick, add small amounts of lemon and red wine vinegar (no more than ¼ to ½ teaspoon) at a time until the sauce is the desired consistency.

Refrigerate at least 2 hours before serving.  Refrigerate at least 2 hours before serving.