Cucumber salad recipe

Cucumber 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

Directions

Place diced cucumbers on a paper towel and squeeze to remove excess water. In a serving dish, combine yogurt, sour cream, onion, garlic and dill. Gently stir in cucumber dices and mix to coat. Season with salt and pepper and cover. Refrigerate for a couple of hours or overnight before serving.