• 1 medium cucumber, peeled, seeded, cut into 1/4-inch pieces
• 1/2 teaspoon salt
• 3/4 cup low fat sour cream or Greek yogurt
• 2 tablespoons milk
• 2 tablespoons chopped fresh dill
Toss cucumber with 1/2 teaspoon salt in medium bowl. Let stand 30 minutes. Transfer to colander and rinse well. Pat cucumber dry with paper towels.
Mix cucumber, sour cream, milk and dill in small bowl. Season with salt and pepper. Cover and refrigerate 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
Per Serving: 36 Calories; 1g Fat (31.8% calories from fat); 1g Saturated Fat; 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 163mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.