Ingredients
1/2 cup reduced-fat sour cream2 tablespoons cider vinegar1 teaspoon sugar3/4 teaspoon garlic powder3/4 teaspoon dill weed1/2 teaspoon salt3 medium cucumbers, sliced1/2 cup sliced onion
Preparation
In a bowl, combine the sour cream, vinegar, sugar, garlic powder, dill and salt. Add cucumbers and onion; toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.
