1 cup Plain Yogurt (do not use low-fat or nonfat)
1/2 cup Mayonnaise
1/2 tsp Kosher Salt
1/8 tsp Black Pepper, freshly ground
1 tsp Lemon Juice
1 tsp White Wine Vinegar
1 Cucumber (about 16 ounces), peeled, halved lengthwise, seeded
3 Tbl Fresh Dill, finely chopped
2 tsp Fresh Garlic, minced
Place strainer over large bowl. Line strainer with 3 layers of cheesecloth. Spoon yogurt into cheesecloth-lined strainer; let stand at room temperature to drain 3 hours (liquid will drain out and yogurt will thicken).
Transfer yogurt to medium bowl; discard liquid. Meanwhile, coarsely grate cucumber. Place in another strainer; let stand at room temperature until most of liquid drains out, about 3 hours. Discard liquid. Squeeze excess moisture from cucumber.
Combine all ingredients. Cover and refrigerate.
Yield: 1 1/2 cups