1/2 c. cream-style low fat cottage cheese
1/2 c. plain yogurt
1/4 tsp. dried dillweed
1/4 tsp. salt
2 med. cucumbers, thinly sliced
1 med. onion, thinly sliced

In blender container combine cottage cheese, yogurt, dillweed and salt. Cover and blend until smooth. In bowl combine cucumber and onion. Stir in yogurt mixture. Cover and chill. Makes 8 servings.