Cucumber Dill Sauce

From the Herb Cottage Cookbook, Washington Cathedral, 1970 revision. I might use plain yogurt instead of sour cream, depending on use.

• Ready In: 10 mins
• Yields: 3 Cups

Ingredients

• 2  cucumbers, thinly sliced
• 1⁄4 cup dill, fresh snipped (1 tbs dry)
• 1  tablespoon celery seed
• 4  green onions, minced (chives ok)
• 1  cup sour cream
• 1  dash Tabasco sauce
•  salt

Directions

1. Blend (food processor or blender) all but salt and chill no more than 6 hours.
2. Add salt and Tobasco to taste prior to serving.
3. Great with hot or cold seafood, especially salmon.