Author and Educator
Use this light, sour cream-based sauce as an accompaniment to fish or as a salad dressing for greens and fresh, seasonal vegetables.
1 1/2 cups
- 1 cup sour cream
- 1/2 cup seeded, grated cucumber
- 1/2 teaspoon salt
- 1 tablespoon finely chopped fresh dill
- 2 tablespoons chopped chives
- 1/2 teaspoon freshly ground black pepper
Blend all the ingredients well. Allow the sauce to stand for 1 to 2 hours in the refrigerator before serving.