Serve this tangy, creamy Greek sauce with lamb or beef, or any burger with Mediterranean or Middle Eastern spices. It's also a good dip for vegetable sticks or soft pita wedges. For a pretty embellishment, float a rosemary sprig on top of the dip.
Yield: About 3/4 cup (serving size: 1 tablespoon)
3/4 cup plain low-fat yogurt
2 tablespoons grated peeled seeded cucumber
1 1/2 teaspoons minced onion
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Combine all ingredients. Refrigerate in an airtight container for up to 2 days.