2/3 c. plain whole-milk Greek yogurt
1/3 c. sour cream
1/4 c. chopped fresh dill
1-1/2 t. white wine vinegar
1 t. fresh lemon juice
3/4 t. kosher salt
1/2 t. black pepper
Stir together the yogurt, sour cream, dill, vinegar, lemon juice, salt, and pepper in a bowl. Serve immediately or refrigerate in an air-tight container up to 3 days.
Use to top salmon or a baked potato.
Makes 1 cup.
From Real Simple magazine, Apr. 2016, p. 182.
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