Creamy Dill Cucumber Salad


  • 1½ lbs cucumbers
  • ½ medium red onion
  • 1 Tbsp fresh or frozen dill, chopped
  • ¾ cup sour cream 
  • ½ Tbsp fresh lemon juice 
  • 1 large or 2 small garlic cloves minced 
  • ½ tsp sea salt and pinch black pepper, or to taste


In a small bowl, combine ¾ cup sour cream, ½ Tbsp lemon juice, 2 garlic cloves, 1 Tbsp dill, ½ tsp salt or to taste and a pinch of pepper. Stir and set aside while prepping salad. Slice cucumbers into thin rounds or half rounds if using large cucumbers. Place in a large mixing bowl. Add thinly sliced onion. Just before serving stir sauce into the salad and mix to coat cucumbers. After adding sauce, the salad will stay fresh for about 2-3 hours if refrigerated.