• ¾ cup thick plain Greek-style yogurt such as Fage’ (or drain plain, regular yogurt very well)
• 3 tablespoons sour cream
• ½ cucumber, peeled, seeded and grated – squeezed of excess water
• ¼ teaspoon garlic powder
• ½ teaspoon Splenda/sugar
• 1 teaspoon dried or 2 tablespoon fresh dill weed
• Kosher salt and black pepper to taste

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