Cucumber-Dill Dip - cooking recipe

Ingredients

2 c. Yoplait original plain yogurt (16 oz.)
2 c. sour cream (16 oz.)
1 large cucumber, seeded, finely chopped and drained
1 (1.4 oz.) pkg. vegetable soup and recipe mix (dry)
1 Tbsp. chopped fresh or 1 tsp. dried dill weed

Preparation

Mix all ingredients.
Cover and refrigerate 2 hours.
Serve with Bugles.
Makes 4 1/2 cups dip.