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Ingredients
4 cucumbers, about 2 pounds
½ cup sour cream
2 tablespoons heavy cream
3 tablespoons white vinegar
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon finely chopped dill
Nutritional analysis per serving (6 servings)
7 grams carbs; 17 milligrams cholesterol; 80 calories; 1 gram monosaturated fat; 3 grams saturated fat; 6 grams fat; 1 gram fiber; 427 milligrams sodium; 2 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off ends of each cucumber and cut in half lengthwise. Scrape away and discard seeds. Cut each cucumber half into thin crosswise slices. There should be about 6 cups.
- Step 2
Put sour cream, heavy cream, vinegar, salt, pepper and dill in mixing bowl and blend thoroughly. Add cucumber slices and toss.
Private Notes
Comments
This is a really delicious, easy recipe. I don't enjoy cooking that much but I could handle this. I did low fat sour cream and 2% milk this time instead of the full fat versions. It was just as delicious. I think it would work well with greek yogurt, too. It seems to keep well for a few days and gets more deliciously dilly. I made it Sunday and took it to work until Wednesday and it was really good every time.
I liked this recipe as a change from the usual vinegar and oil dressing. Very good!
Used fat free milk instead and was very liquidy. Added a little mint
Used tarragon instead of Dill