This recipe is courtesy of the late Joanna Lund in her cookbook Family and Friends.
1/2 cup no fat sour cream
2 tablespoons finely minced dried chives
1 teaspoon lemon juice
2 tablespoons Splenda granular
1/8 teaspoon black pepper
3 cups thinly sliced unpeeled cucumbers
In large bowl, combine sour cream, chives, lemon juice, Splenda, and black pepper. Add cucumbers. Mix well to combine. Cover and refrigerate for at least 15 minutes. Gently stir again just before serving.
I peeled our cucumbers