Cucumber Mustard Dill Sauce

• 8 each Medium cucumbers
• 1 qt. Plain yogurt
• 2-2/3 cups KRAFT Extra Heavy Mayonnaise
• 2-2/3 cups GREY POUPON Classic Dijon Mustard
• 4 tsp. dill weed

1. Peel cucumbers; cut in half lengthwise.
2. Remove seeds; discard.
3. Coarsely chop cucumbers; place in blender container.
4. Add remaining ingredients; cover.
5. Blend until pureed.
6. Place in bowl; cover.
7. Refrigerate at least 1 hour for flavors to blend.
8. Serve as a sauce over hot grilled fish, chicken or pork.

cucumbers, yogurt, extra heavy mayonnaise, poupon, dill weed

Taken from www.kraftrecipes.com/recipes/-1815.aspx (may not work)