Kentucky Benedictine

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2 Persian cucumbers

8 ounces cream cheese, at room temperature 

1/2 cup sour cream 

1 lemon, juiced 

Dash of hot sauce 

Kosher salt and freshly ground black pepper 

1/4 cup chopped fresh chives 

1/4 cup chopped fresh Italian parsley 

2 tablespoons chopped fresh dill, plus more for garnish 

3 scallions, finely chopped 

2 zucchini, sliced 1/2 inch thick on a bias 

2 yellow squash, sliced 1/2 inch thick on a bias