1/2 c. nonfat yogurt
1/2 c. lowfat cottage cheese
1 green onion, cut in 1" lengths
1 tsp. dried dill weed
1 tsp. lemon juice or vinegar
Salt & pepper to taste
1/2 c. finely chopped cucumber

In blender container, combine all ingredients except cucumber. Cover and blend until smooth and creamy, stopping motor as necessary to push mixture into blades. Turn into refrigerator dish, blend in cucumber by hand, cover and refrigerate overnight to thicken slightly. Stir well before serving.