Taziki Sauce

I make this to serve when we eat Greek-inspired lamb or chicken. Makes a nice dip, too.

Makes 2 cups

Combine:

• 3/4 cup plain nonfat yogurt

• 3/4 cup sour cream

• 1/2 hot house cucumber, unpeeled, seeded and finely chopped

• 1/2 medium onion, finely chopped

• 1 t kosher salt

• 1 T Champagne vinegar

• Juice of 1 lemon

• 1 T olive oil

• 1 clove garlic, pressed

• 2 t fresh dill

• A few turns of black pepper

Refrigerate for 1 hour before serving. Taste for seasoning and serve.

Keeps well for about a week, covered and refrigerated.