1/2 cucumber (peeled, seeded and chopped)
3 slices bacon (cooked until crisp, drained and crumbled)
1 sm. tomato (seeded and chopped)
2 tbsp. finely chopped onion
3/4 c. sour cream
2 tsp. grated orange rind
1 tsp. lemon juice
1 tsp. cider vinegar
1 tbsp. fresh dill (or 1 tsp. dried dill can be substituted)

Combine all ingredients in a bowl, and allow to chill for at least 1 hour, covered with plastic wrap, to allow the flavors to develop. Serve well chilled.

Note: The dip can be made up to 2 days in advance and refrigerated, tightly covered with plastic wrap. Stir before serving. Makes 1 1/4 cup.