1/2 cucumber, peeled, seeded, and grated coarse (about 1/2 c.)
1/4 tsp. salt
2 tsp. Dijon-style mustard
1 tbsp. vinegar or lemon juice, to taste
White pepper to taste
1/2 c. sour cream
1/4 c. plain yogurt
1 tbsp. snipped fresh dill (or a pinch of dry)

In a small sieve set over a bowl, toss the cucumber with the salt and let mixture drain for 10 minutes. In a blender or food processor, blend the mustard, vinegar, white pepper, and salt to taste until the mixture is combined. Add the sour cream, yogurt and dill and blend the mixture, scraping down the sides until it is smooth. Add the cucumber and blend the dressing until it is just combined well, leaving small chunks of cucumber. Makes 1 1/4 cups.