2 large cucumbers
½ cup shopped green onion
½ teaspoon salt
1 teaspoon dried dill weed (or fresh equivalent)
1 16 oz container plain Greek yogurt
1. Cut cucumbers in half lengthwise. Remove seeds. Cut into 1 inch pieces.
2. Place cucumbers and remaining ingredients in blend or food processor. Blend on high speed until well blended.
3. Refrigerate at least 1 hour until well chilled.
4. Serve. Garnish with fresh dill weed or radish slices if desired.
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