Creamy Dilled Cucumber Salad Recipe
- 2 English cucumbers, thinly sliced
- 1 teaspoon salt
- 1-1/2 cups (12 ounces) sour cream
- 1/4 cup thinly sliced red onion
- 1/4 cup snipped fresh dill
- 2 tablespoons white wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon sugar
- 1 teaspoon coarsely ground pepper
- 1. Place cucumbers in a colander over a bowl; sprinkle with salt and toss. Let stand 15 minutes. Squeeze and blot dry with paper towels.
- 2. In a large bowl, combine the remaining ingredients; stir in cucumbers. Refrigerate, covered, at least 1 hour. Yield: 6 servings.
2/3 cup: 143 calories, 10g fat (7g saturated fat), 40mg cholesterol, 416mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 3g protein.
Reviews for Creamy Dilled Cucumber Salad
"Have made this multiple times. I always use 3-4 garden cucumbers. Also I prefer to peeled cucumbers for the salad. Leftovers are best if you do the salt and blotting process, although still edible the next day if you don't. This is one of the family favorites, during the summer."
"Have made this for years and grew up eating it. The only difference is I use red wine vinegar instead of white. SOOOOOOO good!"
"I made this for labor day and did not have much leftovers. I used everything from the garden which was nice. I used 6 small cucumbers instead of the english cucumbers. I also used half fat free sour cream and half light. I feel like next time I might decrease the amount of sour cream and try greek plain fat free yogurt."
"Surprisingly, my kids who love tzatziki didn't care for this, but that's very much what it tastes like! It was a little fussy to blot all those cucumber slices, but otherwise simple to make. My son suggested it might be better with crumbled feta added."
"I loved it, cool and refreshing. My mom used to do make hers simular to this one, took me back many years."
"Love this summer time treat!"
"I always laugh when I read these reviews. So many substitutions that it isn't even the same recipe anymore, but someone gives it 5 stars! I will definitely make this just as written before I write a real review."
"I didn't like this recipe at all, mostly because I don't like cucumbers (although I wasn't a big fan of the dressing either). My husband loved it as did most of the people I shared it with, though."
"Best cucumber salad I've ever tasted. I realized when I was adding this recipe to my permanent recipe file that I had omitted the sugar but I can't imagine this being any better so I will leave it out from now on."
"I I prepared this recipe on 6/12/13! I did make modifications to it-I just used 1 Tbsp.cider vinegar, 1/2 cup Kraft Creamy Poppyseed Dressing! I also used half of asliced red onion and instead of dill, I usedfresh chives from our chive patch & finely cut the chives! I'd say it was about 1/8 cup! I did keep the salt amount the same & I partially peeled the cukes-I used 3 regular cucumbers! I did use both the garlic cloves and the ground pepper, but purposely omitted the sugar! I also used the salt on the cuke slices, tossed, then let sit for the 15 minutes, & drained the liquid off the cuke slices/blotted with papertowels. My Mom & I served it the following evening for a salad dish and my Mom really liked this recipe-It's delicious!Patty LaNoue Stearns, Thank you for sharing this recipe from your mother'smeal! delowenstein"
"Made this for brunch and was big hit. Very refreshing, great flavor with the dill and red onion. I don't think I put enough salt on the cucumbers to drain the water out so will do that next time so it keeps for leftovers longer. Was really easy to make which is nice. Will make this one again."
"very tasty and refreshing. nice blend of ingredients."