This is a great little "salad" or garnish to serve alongside anything spicy - the combination of the yogurt and cucumber has a great cooling effect.
This makes 2 1/2 cups
2 cups plain nonfat or lowfat yogurt
2 tbsp. nonfat sour cream
1 cucumber, peeled, seeded, and diced
1 tomato, seeded and diced
2 tbsp. diced red onion
1 tbsp. lemon juice
1/2 tsp. sea salt
1/4 tsp. ground cumin
Combine the yogurt, sour cream, cucumber, tomato, onion, lemon juice, salt, and cumin in a bowl. Refrigerate for at least 1 hour before serving.
**This can be prepared up to 1 day ahead - keep refrigerated.**
From Karen Lee's book The Occasional Vegetarian. The only change I made was to omit 1/4 cup of diced red bell pepper.