Cucumber Salad - Tzatziki Style

I love middle eastern food.

During the spring and summer we eat it more often and I often make a cucumber salad that borders on being a Tzatziki. It is best when made ahead and allowed to sit in the fridge for a few hours or even overnight. I like it chunky and very garlicky, Scott likes it a little more smooth and dip-like, with less garlic. I will sometimes whiz half of it in the blender or food processor and add it back in.

Reese's Cucumber Salad - Tzatziki Style

• 2 cucumbers, rinsed, peeled and cut into 1/4" chunks
• 1/4 cup plain nonfat yogurt (Greek style is best)
• 1 cup sour cream
• kosher salt
• 3 cloves garlic, minced
• 2 tbs lemon juice

Combine all in a mixing bowl and refrigerate for a few hours. Great by itself as a salad with bigger chunks of cucumber, great as a condiment on pita sandwiches when made as a dip.