Tangy Cucumber Cups

Ingredients:
1 large English cucumber (about 18-20" in length)
1/3 C rice wine vinegar
2 T honey
1/4 C sour cream
2 T mayonnaise
1/4 C chopped red onion
1/4 C crumbled feta cheese (1 ounce)
12 t dried dill weed
1/8 t salt

Directions:
Cut off and discard the cucumber ends. To make the cups decorative, peel off a stripe along each of three sides on the cucumber; then cut crosswise into 3/4" thick slices. Making sure to not go all the way through, scoop out and discard a little from the center of each slice using 1/2 t measuring spoon; set aside the slice cups.

Whisk together the vinegar and honey in a small bowl. Add the cucumber cups; cover tightly and marinate for 30 minutes in the refrigerator.

Meanwhile, whisk together the sour cream and mayo in a medium size bowl. Mix in the red onion, feta cheese, dill and salt.

Remove the cucumber cups from the marinade and fill each with approximately 1 t of the dressing. Arrange on a serving plate, cover and refrigerate until ready to serve.