Ingredients10 m servings 101 cals
- Mix sour cream, dressing, dill and lemon juice.
- Pour over cucumbers in large bowl; toss to coat.
- Sprinkle with pepper.
- Kraft Kitchens Tips:
- Creative Leftovers: Cover and refrigerate any leftover salad. Use as a filling for pita bread.
Per Serving: 101 calories; 6.4 g fat; 9.6 g carbohydrates; 2.4 g protein; 18 mg cholesterol; 144 mg sodium. Full nutrition
ReviewsRead all reviews 9
I cut this down to one serving for lunch using one cucumber. Fresh dill would be ideal for this, but I only had dried. It still turned out very good. I always have light Miracle whip on hand ...
Delicious!! I used 1 large English cucumber and left the skin on. Followed the dressing exactley and loved the dill flavor. This salad was very creamy and fresh tasting. Fresh dill is the key, d...
Yum! Even my fiance, who says he doesn't like sour cream, really liked this. I used half low-fat sour cream, half fat-free plain yogurt. Very good. Thank you!
Followed the recipe exactly but ended up needing to add a little salt (personal preference). Other than that, the combo of dill and cucumbers is a classic!
I love this recipe. The key for me is English cucumbers sliced VERY, very thinly. Excellent!!!
This recipe was just okay. I let the cucumbers sit in a colander for about an hour hoping most of the water would drain off, but the dressing was still a little watery. You must you use fresh d...
This was delightful. I used 1 large seedless cucumber. I can see this becoming a staple in our house!