2 English cucumbers
(16 ounce) containers sour cream
(8 ounce) container Greek yogurt
1 tablespoons minced garlic
1 tablespoon extra virgin olive oil
Peel cucumbers and grate into a colander. Squeeze out excess water.
Mix together sour cream, yogurt, garlic, and olive oil in a large bowl. Stir in cucumbers. Chill at least 30 minutes and up to 2 hours before serving.