3 tbsp olive oil
1 tbsp vinegar
1/2 tsp salt
1/4 tsp white pepper
1 tablespoon garlic powder
1 table spoon onion powder
3 cups of Greek yoghurt
3 cups of sour cream
2 cucumbers peeled, seeded, diced (small)
2 tablespoons chopped fresh dill
Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined.
Whisk the yoghurt with the sour cream, then add olive oil mixture to yoghurt and mix well.
Squeeze water out of cucumbers with hands. Then add cucumbers and dill to mixture.
Chill for two hours before serving