⅓ cup sour cream
½ tsp. Dijon or German mustard
1 Tbsp. of white wine vinegar
1 Tbsp. of milk
¼ tsp. of coarse salt
¼ tsp. freshly cracked black pepper
2 Tbsp. of fresh chopped dill
1 English cucumber, washed and thinly sliced
½ cup thinly sliced red onion
In a medium bowl, whisk together sour cream, mustard, vinegar, milk, salt, pepper, and dill until combined.
Add sliced cucumbers and onions and gently stir to coat evenly.
Cover and refrigerate at least 1 hour before serving.