Ingredients:
2 cups sour cream
1/2 cucumber, grated or processed in a food processor
2 tablespoons dillweed (or to taste)
1 tablespoon minced garlic
Juice of 1 lemon
Salt, to taste
Preparation:
1. Grate or process the cucumber. Put it on a paper towel, sprinkle with salt, and let it sit for 10 minutes to remove some of the moisture. You can wring it out and blot it to get it as "dry" as possible.
2. Mix all ingredients together with a whisk.
3. Refrigerate for an hour before serving.
ALTERNATE RECIPE: Strain 3 cups of Greek yogurt or sour cream overnight in a cheesecloth-lined strainer. "Wring" to remove as much water as possible. Use in place of the 2 cups of sour cream for a thicker, creamier spread.
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