Start by peeling the cucumbers. Grate them into fine pieces using a box grater. The goal here is to extract as much moisture as possible from the cucumbers to avoid a watery sauce.

In a bowl, mix the grated cucumbers with 2 teaspoons of sea salt. Let them sit for about 15 minutes. This process draws out excess water, concentrating the cucumber flavor while keeping your tzatziki thick.

Once the cucumbers have released water, rinse them thoroughly under cold water to remove excess salt. Drain them well using a clean kitchen towel or cheesecloth to squeeze out any remaining moisture. You want dry cucumbers for the best texture.

In a mixing bowl, combine the drained cucumbers with the sour cream and Greek yogurt. Add the minced garlic, fresh dill, lemon juice, olive oil, and ground white pepper (if using). This is where the magic happens.

Use a spatula to mix everything. Taste the sauce as you go. You can always adjust the seasoning by adding more salt, lemon, or garlic depending on your preference.

Cover the bowl and let it sit in the refrigerator for at least an hour. This allows the flavors to meld together beautifully. Serve chilled with your favorite dishes.