Ingredients:

2 hothouse cucumbers, thinly sliced
½ red onion, thinly sliced
2 tsp Kosher salt
½ cup plain whole milk yogurt
½ cup sour cream
2 Tbsp vinegar
4 green onions thinly sliced
1 Tbsp Urban Accents Dillwood Grove

Directions:

In large bowl, toss cucumbers and onion with salt.  Pout them into a colander and suspend it over a bowl; let drain for at least 4 hours.  Discard liquid.  Pour yogurt into a strainer lined with a paper towel and suspend it over a bowl.  Wrap in plastic wrap and refrigerate for at least 4 hours.  Discard any liquid that collects.  

In small bowl, combine drained yogurt, sour cream, vinegar, onions and Dillwood Grove.  Place drained cucumbers and onions in large bowl; combine with sauce and refrigerate for a few hours so flavors can blend.  Salt and pepper to taste.