Dill and Scallion Sauce

Makes 2 cups

Active time: 10 minutes

Start to finish: 10 minutes

VARIATION

For a low-fat version, substitute non-fat yogurt for both the mayonnaise and sour cream.

1 cup sour cream

3/4 cup mayonnaise

1/4 cup freshly squeezed lemon juice

1/3 cup finely chopped scallions, white parts and 3 inches of green tops

1/4 cup chopped fresh dill or 2 tablespoons dried

2 garlic cloves, minced

Salt and freshly ground black pepper to taste

Whisk sour cream, mayonnaise, and lemon juice together until smooth. Stir in scallions, dill, and garlic. Season to taste with salt and pepper. Refrigerate until ready to use.

Note: The sauce can be refrigerated for up to 4 days.

When using dried rather than fresh herbs in a dish, factor in at least 1 hour of time to refrigerate the dish. This will allow the herbs time to infuse flavor in the food.