Greek Cucumber and Yogurt Dip

1 medium cucumber
1 clove garlic, finely chopped
3 scallions, finely chopped
1 tsp. olive oil
1/2 tsp. white vinegar
1 tsp. finely chopped fresh dill or 1/2 tsp. dried dill weed
1 c. (8 oz.) plain, lowfat or nonfat yogurt

1. Peel cucumber. Cut in half lengthwise and scoop out and discard seeds. Cut into small chunks to make about 1 c.
2. In a small bowl, mix cucumber with garlic, scallions, olive oil, vinegar, and dill.
3. Add yogurt and stir gently to combine.
4. Cover and chill 2 hours or more.
5. Serve as a salad on lettuce leaves garnished with tomato slices or as a dip with bread and raw vegetables.