Ingredients -
2 - hot house cucumbers
16 oz of sour cream
1 bunch of fresh Dill - you can use the prepared stuff if you prefer
1 cup mayo
Salt
Pepper
Process -
1. Peel cucumbers
2. Cut the ends off of the cucumbers and split in half
3. Remove the seeds with a spoon
4. Cut each cucumber have into 3 long "spears" and then thinly dice
5. Add full container of sour cream, 1 cup of may, diced cucumber and dill to bowl
6 Salt and pepper the sauce to taste
7. Refrigerate for for 45 minute to an hour before eating to let the flavors marry.
Notes: There are roughly 20 grams of carbohydrates in the entire bowl of the sauce. This makes enough sauce for 6-8 servings if you're eating moderately. The sauce is great for kabobs, chicken, steak, sausage, fish tacos or basically anything that could use a cool, crunchy component.
This will last in the fridge for 3-4 days. You will get some water build up the longer it sits. This is just the salt pulling the moisture out of the cucumbers, etc. When this happens just mix it up and enjoy again, and again.
I salt my cucumbers before hand and let them sit in a colander to drain some of the water out. I also add the juice of one lemon and some lemon zest.
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