These Creamy Lemon Basil Cucumbers are the perfect summer side dish. Fresh basil and lemon combine with tangy sour cream and vinegar to create these refreshing cucumbers.

Growing up in Michigan, pretty much everyone in my family had a garden. In August we would always end up with an overwhelming amount of cucumbers and tomatoes. They would take over the entire counter. Almost every dinner in late summer consisted of BLTs and sour cream cucumbers.

This past weekend we celebrated my sisters wedding and I stayed with my parents. I knew coming home I would be given big bag of cucumbers and tomatoes. I have a thriving basil plant on my back porch and I thought why not make some sour cream cucumbers but switch it up a bit?

To make the Creamy Lemon Basil Cucumbers

Spiralize the cucumbers. Using a spiralizer, spiralize the cucumbers into thin strings into a medium bowl. If you do not have a spiralizer you can cut the cucumbers into thin rounds. I really like this one here if you have been looking into getting one! Add the onions an mix well.
Make the lemon basil sauce. Add the sour cream, vinegar, sugar, lemon juice, basil, salt and pepper to the base of blender. Blend until smooth.
Pour the sauce over the cucumbers. Mix well. Let the cucumbers chill in the fridge for at least 2 hours.

Tips and Tricks

When spiralizing, make sure to cut the strings every so often. They can get REALLY long and can become difficult to eat. Try to keep them a spaghetti length.
I wanted my sauce to be a little thinner. If you like your sour cream cucumbers thicker, just continue to add sour cream until you’ve hit your desired consistency.
I recommend chilling the cucumbers for at least 2 hours. The longer they are chilled, the more onion flavor will come out. If you are in a time crunch however, it’s ok to serve them right away.