3 medium cucumbers
2 small onions
1/4 C. sugar
1/4 C. lemon juice
1/4 tsp. garlic powder
2 tbsp. Worcestershire sauce
1 quart mayonnaise

Process cucumbers and onions in a food processor.
Stir in sugar lemon juice, garlic powder, and Worcestershire sauce.
In a medium-sized bowl, combine cucumber mixture and mayonnaise.

10 cucumbers, cut into chunks
6 onions, sliced
1/2 C. salt
2 C. vinegar
2 C. water
1 tbsp. celery seed
1 tbsp. mustard seed
1 1/2 C. sugar
1 tsp. ginger
1 tsp. turmeric

Combine cucumber chunks, onion slices and salt and let stand 2 hours. Drain.
Combine remaining ingredients and bring to a boil. Place cucumber and onion mixture in hot sterilized jars.
Pour the boiling liquid over cucumber mixture to fill each jar. Seal.

Makes 6-8 pints.

4 oz. fat-free cream cheese
1/2 C. fat-free cottage cheese
1 Tbsp. chopped green onion
2 tsp. fresh squeezed lemon juice
3/4 tsp. salt
1/2 tsp. chopped fresh dill weed.
1/8 tsp. ground black pepper
1 Cucumber peeled, seeded and coarsely chopped

Fresh veggies for to serve

Process cream-cheese, cottage cheese, green onion, lemon juice, salt, dill weed and black pepper n food processor until smooth. Add cucumber and pulse . Process until blended. Cover and chill for 2 hours to allow flavors to blend.
Serve with fresh vegetables

Yields about 2 Cups of dip