Recipe - Dill Dip

1 LARGE CUCUMBER
One half cup VINEGAR
One half cup WATER
One fourth cup SUGAR
8 ounce CREAM CHEESE (ROOMTEMPERATU
2 tablespoon PLAIN YOGURT
One fourth teaspoon SALT
One fourth teaspoon BLACK PEPPER
3 tablespoon GROUND DILL
1 pound CHIPS OR CRACKERS

Note: Large Cucumber(WASHED,SLICED IN HALF, SEEDED, AND CUT INTO LARGE
CHUNKS)
SMALL ONION (PEELED, QUARTERED, AND LAYERS SEPERATED) In a medium
size bowl, mix cucumber, onion, vinegar, water, and sugar. Let stand
covered in refrigerator overnight. Drain well. Finely chop cucumbers and
onions. Drain again. In a blender, place cucumbers, onions, and cream
cheese, yogurt, salt, pepper, and dill. Blend on low speed for 1 to 2
minutes until thoroughly mixed. Place in serving bowl and chill for 1 hour.
Serve with crackers and raw vegetables. Yields 2 cups.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini