grate cuke and toss with 1 tbsp kosher salt; place in sieve and set over bowl. Place bowl in frig for 3 to 4 hours so cuke can drain.
Spoon yogurt into a large bowl. Squeeze as much liquid from the cuke as you can and add the cuke to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill 1/2 tsp salt, and pepper. Serve chilled.
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|Serving Size: 1 Serving (722g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 161 (42%)|
|Amt Per Serving||% DV|
|Total Fat 17.9g||24 %|
|Saturated Fat 9.5g||47 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 48.3mg||15 %|
|Sodium 215.9mg||7 %|
|Potassium 1231.2mg||32 %|
|Total Carbohydrate 39.5g||12 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 37.4g|
|Protein 18.2g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 379
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