Cool and Creamy Cucumber Salad

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

½ cup chopped fresh dill, or more to taste

1 tablespoon salt

2 teaspoons ground black pepper

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.

Combine cucumbers, bell peppers, thickened yogurt, sour cream, vinegar, dill, salt, and black pepper in a large salad bowl; chill before serving.