1 cup reduced-fat sour cream
1/2 cup fresh lemon juice
2 tablespoons sugar
1 teaspoon dried dill weed or 1 tablespoon fresh
1/4 teaspoon salt
Place the sliced cucumbers in a large bowl. In a small bowl, combine the sour cream, lemon juice, sugar, dill weed and salt. Pour the sour cream dressing on top and gently stir to coat the cucumbers. Serve immediately or chill.
NOTE:
English cucumbers are sometimes referred to as hothouse cucumbers. They are longer than the traditional cucumber and contain few, if any, seeds. Most are sold wrapped in plastic.