16 ounces sour cream
2 medium cucumbers
2 teaspoons salt plus more to taste
1 tablespoon lemon juice
2 teaspoons minced garlic
1 teaspoon extra virgin olive oil
2 tablespoons fresh dill chopped
Instructions
Line a medium mixing bowl with cheesecloth with 3 to 4 inches of excess cloth hanging over the sides.
Slice the cucumber in half lengthwise and remove the seeds using a spoon.
Grate the cucumber into the mixing bowl.
Add salt and stir. Let rest for 10 minutes.
Gather cheesecloth over the cucumber into the center. Twist tightly, then squeeze as much liquid out as possible.
Pour the liquid out of the bowl and wipe it down.
Add the cucumber, sour cream, lemon juice, and salt to taste. Whisk well.
Cover and refrigerate for at least 1 hour before serving. For best flavor, refrigerate overnight.
Garnish with dill.