1 1/4 cups fat-free yogurt
1 cucumber, peeled, seeded and chopped
1/4 cup light dairy sour cream
1 tablespoon chopped fresh dillweed
3 cloves garlic, minced
Fresh ground black pepper

In a food processor or blender, combine yogurt, cucumber, sour cream, dill weed and garlic. Cover and process or blend until almost smooth. Season with fresh ground black pepper to taste.

Serve with honey wheat sticks, veggie crisps or pita or bagel chips.