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Cucumber Yogurt Salad


  • 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

Total Time: 10 min Prep: 10 min Cook: 0 min
Yield: 12 Level: easy


  1. 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.