GREEK TZATZIKI

Makes: about 1 1/3 cups (330 mL)

1 English cucumber, peeled and cubed

1 tsp (5 mL) salt

3/4 cup (180 mL) plain yogurt

1/2 cup (125 mL) sour cream

1 clove garlic, finely chopped 2 tsp (10 mL) grated onion

1/2 tsp (2.5 mL) fresh lemon juice

1/2 tsp (2.5 mL) salt

1/4 tsp (1 mL) freshly ground pepper

1/8 tsp (0.5 mL) hot pepper sauce

1. Place cucumber in a colander; sprinkle with 1 tsp (5 mL) salt. Let stand 10 minutes. Rinse with cold water; drain on paper towels. Purée cucumber in a blender or food processor. Place purée in a sieve; let drain 5 minutes. Combine remaining ingredients (yogurt through hot pepper sauce) in a bowl. Stir in cucumber purée. Refrigerate, covered, for at least 4 hours or for up to 24 hours. Do not freeze. Serve with donairs, souvlaki, satay, crackers or fresh vegetables.