Dill and Sour Cream Dip

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Master Chef
Sep 2, 2004
Sierra Valley, Northern California, USA
This recipe is great for dipping veggies or lowfat crackers. Chives or other herbs can be substituted for the dill. Roasted garlic is a excellent substitute, also.

Dill and Sour Cream Dip

3/4 cup nonfat sour cream
1 tablespoon plus 1 1/2 teaspoons snipped fresh dill weed or 1 1/2 teaspoons dried dill weed
1 tablespoon lemon juice
1 tablespoon EVOO
1/4 teaspoon salt, optional

In a small bowl, whisk together all ingredients. Serve or cover and refrigerate until serving time.
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