A regular cucumber can be substituted. If the skin is thick or has been coated with a vegetable coating, you may want to peel it.

Small pitted ripe olives can be substituted but will lack some of the flavor kalamata olives impart.

Ingredients:

Dip
3/4 cup plain yogurt
2 teaspoons honey
2 teaspoons chopped fresh dill weed
2 teaspoons chopped fresh oregano leaves
1/4 teaspoon salt
1 small clove garlic, finely chopped

Kabobs
24 cocktail picks or toothpicks
24 pitted kalamata olives
24 small grape tomatoes
12 slices (1/2 inch) English (seedless) cucumber, cut in half crosswise

Directions:

• In small bowl, mix dip ingredients; set aside.
• On each cocktail pick, thread 1 olive, 1 tomato and 1 half-slice cucumber. Serve kabobs with dip.

Yields 24 Servings.

Nutritional Information:
Calories 15 (Calories from Fat 5); Total Fat 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 70mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 1g); Protein 0g