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Ingredients

2 medium cucumbers, chopped
2 medium tomatoes, chopped (try Roma tomatoes)
¼ cup mayonnaise
¼ cup low-fat plain yogurt or sour cream
2 Tablespoons dry dill or 1 Tablespoon fresh chopped dill

Directions

  1. Wash hands with soap and water.
  2. In a large bowl, combine cucumbers and tomatoes.
  3. In a small bowl, mix together mayonnaise, yogurt and dill.
  4. Stir sauce into vegetables.
  5. Refrigerate leftovers within 2 hours.

Notes

  • Use fresh chopped cilantro instead of dill.
  • Add 2 cups of thinly sliced radishes.

    Recipe adapted from Nutrition Matters.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

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Makes:
4 Cups
Prep time:
10 minutes
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