1 c. coarsely chopped green onion
4 med. cloves garlic
2 c. unpeeled, seeded and diced cucumber
1/2 c. light, reduced-calorie mayonnaise
1/2 c. plain low-fat yogurt
1/2 c. sour cream
1 tsp. white wine Worcestershire sauce
1/2 c. grated Parmesan cheese

Finely chop green onion and garlic in a blender or food processor; add cucumber and repeat. Place chopped vegetables to a bowl; stir in other ingredients. Cover and refrigerate for several hours to allow flavors to blend.

NOTE: This dip is excellent with chilled salmon that has been poached or grilled.

Serves 11; 4 tablespoons per serving.