Recipe by mikey & ev
From Cooking Light. We had Greek yogurt in the fridge and used that instead of the low-fat. We guessed that they suggest low-fat yogurt for fat and calorie savings, but when using Greek yogurt you get a great flavor.
- 3⁄4 cup plain low-fat yogurt
- 2 tablespoons cucumbers, grated, peeled, seeded
- 1 1⁄2 teaspoons onions, minced
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon black pepper, freshly ground