Ingredients

• 4 English (seedless) cucumbers, thinly sliced
• 2 green bell peppers, cut into thin matchsticks
• 1 (32 ounce) container plain yogurt
• 1 cup sour cream
• 2 tablespoons apple cider vinegar
• 1/2 cup chopped fresh dill, or more to taste
• 1 tablespoon salt
• 2 teaspoons ground black pepper

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Instructions

1. Place cucumbers and bell peppers into a colander and allow liquid to drain for 4 hours. While vegetables are draining, place yogurt into a separate colander lined with paper towels and let stand for 4 hours to allow excess whey to drain from the yogurt.
2. Combine cucumbers, bell peppers, thickened yogurt, sour cream, vinegar, dill, salt, and black pepper in a large salad bowl; chill before serving.