1 1/2 cups
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1 (8-ounce) container low-fat yogurt
1/3 cup mayonnaise
1/2 cup unpeeled, seeded, finely chopped cucumber
1/4 teaspoon salt
1/4 teaspoon dried dillweed
Place strainer in a 1-quart glass measuring cup. Line strainer with coffee filter. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt into a bowl; discard liquid.
Add mayonnaise and remaining ingredients; stir well. Cover and chill.