1 , cut into 1/4-inch-thick slices to make about 40 slices
1 Cup (16 tbs)
Line 1-quart bowl or mold with plastic wrap and coat with nonstick cooking spray.
Combine yogurt, cream cheese, dill weed, lemon juice and hot pepper sauce, if desired, in food processor; process until smooth.
Add surimi; process using on/off pulsing action until surimi is chopped.
Spoon mixture into prepared bowl; cover and refrigerate 8 hours or overnight.
To serve, unmold onto lettuce-lined platter and remove plastic wrap.
Serve with cucumber slices and crackers.