- 1/2 cup reduced-fat sour cream
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 2 tablespoons chopped fresh dill, plus more for garnish (optional)
- Coarse salt and ground pepper
- 4 to 6 Kirby cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise
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In a medium bowl, combine sour cream, lemon juice, and dill. Season with salt and pepper, and whisk well to combine.
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Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve, or refrigerate, covered, up to 4 hours.