From the Kitchens of Amy & JJ

This dressing is as close as I have found to the Green Mill’s Cucumber Dill Dressing. Cool and refreshing, this dressing is great as a dip, as a dressing, as a topping or even a dollop on top of a baked potato. Note, the recipe yields a fair amount for one or two people and keeps in the fridge for about eight days.

Cucumber Dill Dressing 

1 English Cucumber

2 Tbsp Green Onions – Chopped

1 Cup Plain Greek Yogurt

1/2 C Sour Cream

1 Tbsp Garlic – Minced

1 1/2 Tsp Lemon Juice

1 Tbsp White Vinegar

1 Tbsp Dill – Minced (fresh is best, dried works as well)

1 Tsp Salt

1/2 Tsp Black Pepper

Slice cucumber lengthwise and use a spoon to remove seeds. Chop cucumber. 

Combine all the remaining ingredients and mix well. Add the cucumber to the final mixture. Refrigerate until ready and stir before serving.