Lemon Cucumber Dill Sauce - cooking recipe

Ingredients

1 quart plain yogurt (can be low or non fat)
1 medium cucumber
4 -5 green onions, stalks
2 tablespoons- 1/4 cup lemon juice (or more, depending on taste, bottled is fine)
1 -2 tablespoon dried dill (I use even more)
3 grinds pepper (a pinch or two)

Preparation

Preparation:
Peel and dice cucumber into 1/8-1/4 inch pieces (remove seeds first if desired).
Slice green onion into thin rings.
Combine cucumber, green onion, lemon juice, dill, and pepper with yogurt and stir to incorporate.
Add more lemon juice, green onions, dill, and pepper to taste; this recipe is easily adapted.
Refrigerate overnight. Keeps for several days.
For a smoother sauce, grate peeled cucumber and chop green onion into very small pieces (may need to use less onion). Use plain soy yogurt for a vegan sauce.