Reviewed: Aug. 20, 2009

I love this recipe. The key for me is English cucumbers sliced VERY, very thinly. Excellent!!!

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Reviewed: Jul. 31, 2009

Followed the recipe exactly but ended up needing to add a little salt (personal preference). Other than that, the combo of dill and cucumbers is a classic!

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LEONARAL

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Reviewed: Jul. 28, 2009

Yum! Even my fiance, who says he doesn't like sour cream, really liked this. I used half low-fat sour cream, half fat-free plain yogurt. Very good. Thank you!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Jul. 16, 2009

I cut this down to one serving for lunch using one cucumber. Fresh dill would be ideal for this, but I only had dried. It still turned out very good. I always have light Miracle whip on hand and was surprised at how good this tasted. I usually stick to cucumber salads with just sour cream!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: May 25, 2009

This recipe was just okay. I let the cucumbers sit in a colander for about an hour hoping most of the water would drain off, but the dressing was still a little watery. You must you use fresh dill, and also be sure to eat the day you make it because the cucumbers will loose their crunch. Probably won't make again, but thanks!

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StacyD01

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2009

Delicious!! I used 1 large English cucumber and left the skin on. Followed the dressing exactley and loved the dill flavor. This salad was very creamy and fresh tasting. Fresh dill is the key, dont use dry. Will make again, thanks!

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