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2 English cucumbers or 4 medium cucumbers
½ cup low-fat sour cream, plain yogurt, or Greek yogurt*
1 Tablespoon white vinegar
1 teaspoon sugar
1 Tablespoon chopped fresh dill or 1 teaspoon dried dill
Salt and pepper to taste
Peel the cucumbers if desired and thinly slice them with a knife or a mandolin slicer. Put them in a large salad bowl. In a medium bowl whisk together the yogurt, vinegar, sugar, and dill. Add salt and pepper to taste. Pour dressing over cucumber slices and toss until combined. Cover and let chill in the fridge for at least 4 hours or overnight. Serve with a slotted spoon.
*Thicker yogurt works better in this recipe. To make Greek yogurt from regular yogurt: Place yogurt in a small strainer lined with a coffee filter, cheesecloth, or sturdy paper towel. Place the strainer on a bowl with enough space to hold the dripping liquid under it. Cover with plastic wrap and leave it in the refrigerator for 3-4 hours or until thickened like Greek yogurt.
Source: extension.umd.edu/programs/family-consumer-sciences/snap-ed/eat-smart
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