Creamy Dill Cucumbers

These cool and creamy cucumbers are the perfect side dish to just about any grilled meat.  I got this recipe years ago from my sister-in-law and it has long been one of my husband’s favorite side dishes.  The original recipe called for sour cream, but I wanted to lighten it up by substituting plain nonfat Greek yogurt for the sour cream.  I was a little apprehensive about Tom’s reaction, but he said he couldn’t tell the difference!  It was just as good as the original dish. 

Creamy Dill Cucumbers

2 medium cucumbers

1 teaspoon salt

½ cup plain nonfat Greek yogurt

1 tablespoons white vinegar

2 drops Tabasco Sauce

1 teaspoon dried dill weed

Dash pepper

Dried chives

Directions:

Peel the cucumbers and slice very thin.  

Spread the cucumbers in a single layer on paper towel.  Sprinkle with 1 teaspoon salt.  Let set for 30 minutes.  Pat cucumbers dry with paper towel.

In a large bowl, mix together the Greek yogurt, vinegar, Tabasco sauce, dill weed, and dash pepper.  Add the cucumbers and stir gently until the cucumbers are well coated.  Sprinkle with chives.  Refrigerate until ready to serve.

Makes 6 servings.

Weight Watchers PointsPlus = 0 per serving (approximately ½ cup)