This version of Tzadziki is a combination of a recipe in Serious Eats and a more traditional recipe in the Greek Gourmet Cookbook published some 20 years ago by Krinos Foods.  I served it with Greek-American Gyros

¾ cup plain unsweetened whole milk yogurt

¼ cup mayonnaise

1 clove garlic, crushed

2 tsp. lemon juice

½ cucumber, grated and squeezed dry

Salt to taste (~1/2 tsp. kosher salt)

Black pepper to taste

Drain the yogurt in a refrigerator until thick, at least an hour.  Thoroughly squeeze dry the grated cucumber.  Combine all the ingredients in a bowl, mix well, and add salt and pepper to taste.