Top a baked potato or sandwich, or stir into chopped chicken and celery for Greek chicken salad.
1/2 cup grated peeled English cucumber (about 4 ounces)
1/3 cup plain 2% reduced-fat Greek yogurt
1/3 cup sour cream
1 1/2 tablespoons chopped fresh dill
3/4 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1 garlic clove, minced
How to Make It
Place cucumber in a clean kitchen towel; squeeze to remove excess liquid. Combine cucumber and remaining ingredients in a bowl, stirring with a whisk. Chill 1 hour before serving. Refrigerate 1 to 2 days.