- 2 medium cucumbers, chopped
- 2 medium roma tomatoes, chopped
- 1⁄4 cup low fat mayonnaise
- 1⁄4 cup low fat sour cream
- 2 tablespoons dry dill weed
Combine cucumbers and tomatoes in a bowl.
Stir mayonnaise, sour cream and dill weed together.
Stir sauce into vegetables.
Refrigerate leftovers within 2 hours.
Use fresh chopped cilantro instead of dill.
Add 2 cups of thinly sliced radishes. Recipe adapted from Nutrition Matters.