Toss cucumbers with salt; let stand for 15 minutes. Rinse and drain the cucumbers.
Pat cucumbers dry with paper towels. Using a blender (or food processor fitted with
a metal blade), process cucumbers and sour cream until smooth. Add dill weed and
horseradish (if desired), and mix well. Pour into a 2-cup plastic or other dish for
serving. Cover and chill until ready to serve. Makes about 1 1/4 Cups dip.
Comments: I used a blender instead of a food processor and omitted the horseradish -
all turned out well. Make sure you dry the cucumbers well, as the dip could turn out
a little runny if the cucumbers are too wet. This is best served with veggies that
can "soak up" the dip, like broccoli or cauliflower.