Cucumber Salad Recipe
- 4 medium cucumbers, peeled and diced
- 1 (8 ounce) container vanilla low-fat yogurt
- 1 (8 ounce) container reduced-fat sour cream
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon dried dill weed
- salt and pepper to taste
- Drain cucumbers for a few minutes on paper towels. In a serving dish, stir together the yogurt, sour cream, onion, garlic, and dill. Add cucumbers, and gently mix to coat. Season with salt and pepper. Refrigerate for a couple of hours before serving for best flavor.
