Market Street Grill Creamy Cucumber-Dill Sauce for Fish

Ingredients

• 3 medium cucumbers
• 1 cup mayo
• 1 cup sour cream
• 2 T chopped fresh dill or 2 tsp. dried dill weed
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 3 T fresh lemon juice

Directions

1. Peel the cucumbers, slice them in half lengthwise, and use a sharp spoon to scoop out the seeds.
2. Cut the cucumbers into chunks, transfer them to a food processor, and puree until smooth.
3. Set the pureed cucumbers in a fine-mesh colander to drain, then press down with your hands to get out as much water as you can.
4. In a plastic bowl with a tight-fitting lid, combine the sour cream and mayonnaise.
5. Add the pureed cucumbers, dill, salt, pepper, and lemon juice, and stir everything together.
6. Refrigerate for at least 4 hours before serving.