Peel the cucumber; cut in half lengthwise and scoop out seeds. Grate the cucumber; squeeze between paper towels several times to remove excess moisture.
Place cucumber in small bowl; stir in yogurt, sour cream, oil, dill, vinegar, garlic and salt. Refrigerate until chilled. Sprinkle with additional dill. Serve with pita wedges.
Originally Submitted
10/18/2010
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