Cucumber Dill Dressing

Summer may be coming to an end, but it's not too late to take advantage of locally grown produce. This cooling blend of cucumber, yogurt, vinegar and fresh herbs turned out to be a most refreshing dressing to serve over fresh tomato and greens. It's also thick and creamy enough to serve as a vegetable dip if desired.

Cucumber dill dressing

1/2 garden or English cucumber, peeled and seeded
1 large tablespoon fresh dill, finely chopped
1 clove garlic, crushed or minced
1 green onion, finely sliced, both white and green parts
3/4 cup plain whole-fat yogurt
2 tablespoons mayonnaise
2 teaspoons cider or red wine vinegar
fresh ground black pepper

Grate the peeled and seeded cucumber and add to a small mixing bowl with the dill, garlic and green onion. In a separate bowl, whisk together the yogurt, mayonnaise and vinegar until smooth. Pour the yogurt mixture into the vegetables, add fresh ground black pepper to taste, and mix.

Keep covered in the refrigerator for up to 3 or 4 days. Makes 1 cup of dressing.