Ingredients
Scale
- 1 (16 ounce) container sour cream
- 1 large cucumber, peeled and grated
- 1 cup fresh dill, chopped
- ¼ cup lemon juice
- 1 teaspoon salt
Instructions
- Peel cucumber completely. Grate using large holes of box grater. Place grated cucumber in clean kitchen towel and squeeze firmly to remove excess moisture.
- In large mixing bowl, combine sour cream with squeezed cucumber. Stir until evenly distributed throughout the cream.
- Fold in chopped fresh dill, ensuring even distribution. The dill should be visible throughout the mixture.
- Add lemon juice and salt gradually. Taste and adjust seasoning as needed for perfect balance.
- Cover bowl tightly and refrigerate for 1-2 hours. This allows flavors to meld and develop fully.
Notes
- Use English cucumbers for less seeds and more consistent texture
- Squeeze cucumber in small batches for maximum moisture removal
- Fresh dill is essential – don’t substitute with dried herbs
- Let dip sit at room temperature for 10 minutes before serving
- Store covered in refrigerator for up to 5 days
Nutrition
- Serving Size: 2 tablespoons
- Calories: 45
- Sugar: 1g
- Sodium: 95mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg