32 ounces of Yogurt
8 ounces of Sour Cream
2 tablespoons of Extra-Virgin Olive Oil
4 tablespoons of fresh Dill
3 cloves of Garlic
1/2 teaspoon of Kosher Salt
1/2 teaspoon of Black Pepper
Take yogurt and sour cream and add to a colander lined with a cheese cloth or paper towel placed over a bowl, and cover with plastic wrap and leave in fridge overnight to strain out excess moisture.
Peel cucumbers, seed, and dice into small chunks and add salt. Place into a small colander atop a bowl, and also leave in fridge to drain moisture overnight.
The next day, remove both bowls of yogurt/sour cream and cucumbers from the refridgerator. Zest the lemon, then juice. Combine all ingredients in food processor, including the lemon juice and zest, and let sit in fridge for an hour, covered with plastic wrap. Remove from fridge thirty minutes, entire bowl or small batches, prior to usage.