Wash and cut the two cucumbers into 1/2" thick disks. Using a melon baller, scoop out the seeds of each disk ALMOST all the way to the bottom. This will create a little cup that will be filled with the beet dip.
In a food processor, blintz the rest of the ingredients until smooth. Slowly add water to reach your desired texture.
Spoon the beet dip into the cucumber cups and top with a little dill.