Squash Salad

Jane Wilt Whitworth

6-8 small squash (yellow and zucchini), thinly sliced
2 small onions, thinly sliced, or chopped green onions
2 tablespoons fresh dill, finely chopped
1 cup plain Greek yogurt
¼ cup mayonnaise
¼ cup sour cream
Kosher salt and fresh ground pepper
    Put squash in heat-proof bowl. Pour boiling water over to cover, let stand a minute, then drain. Chill thoroughly. Gently mix in onion. Whip yogurt, mayonnaise, sour cream, and dill until smooth. Pour over squash.  Salt and pepper to taste.
    Chill well.
    Serves 6-8