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.

Ingredients

12 serv.

plain low-fat yogurt↗3⁄4 cup
cucumbers, grated, peeled, seeded2 tablespoons
onions, minced↗1 1⁄2 teaspoons
salt↗1⁄8 teaspoon
black pepper, freshly ground↗1⁄8 teaspoon

Step-by-step instructions

1
Combine all ingredients.
2
Refrigerate in an air-tight container for up to 2 days.
3
It says a serving size is 1 tablespoons.

Source: food.com

Original recipe ↗

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