1/2 cup reduced-fat sour cream
2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons chopped fresh dill, plus more for garnish (optional)
Coarse salt and ground pepper
4 to 6 cucumbers, thinly sliced
1.In a medium bowl, combine sour cream, lemon juice, and dill. Season with salt and pepper, and whisk to combine it well.
2.Add cucumbers, and give a toss to coat. Garnish with more dill, if desired. Serve, or refrigerate, covered, up to 4 hours and Serve it!
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