Makes 1 1/2 cups1 medium cucumber, peeled, seeded and coarsely chopped 2/3 c plain, unsweetened yogurt 2 Tbsp minced red onion 1 Tbsp toasted sesame oil or vegetable oil 2 tsp white vinegar 1/4 tsp salt 2 tsp chopped fresh dill 1. Puree cucumber, yogurt, onion, oil, vinegar, salt and dill in blender until creamy and smooth. 2. Chill 2 hours. Serve over salad greens, use as dip for raw vegetables, or use as condiment on sandwiches.