Prep time: 10 minutes, plus chill time
Makes 2 1/2 cups
This super-easy dip by The Bee's Kathy Morrison goes well with raw sliced veggies or whole-grain pita chips. Feel free to experiment with the herbs.
2 cups plain nonfat Greek yogurt
1 cucumber, peeled, seeded and diced
1 to 2 tablespoons finely chopped herbs, such as fresh dill, Italian parsley or basil
3 green onions, white and light green part, chopped
1 tablespoon olive oil
Freshly ground black pepper, to taste
1/2 teaspoon salt, or to taste
Paprika, for serving, optional
Whisk together all ingredients except paprika in a medium bowl. Chill at least 1 hour. Taste and adjust spices before serving. If desired, sprinkle a little paprika over the top before serving.