From Jennifer McGavin
- 1/2 c. sour cream
- 2 tsp. chopped dill
- 2-3 tsp. lemon (or lime) juice
- 1-2 tsp. sweetener (agave nectar, sugar, honey)
- 1/8 tsp. salt
- Fresh ground pepper
Mix all ingredients and season to taste. Keep refrigerated.
You may use fresh or frozen, thawed dill for this sauce.
Use for meat fondue, over eggs, on potatoes or over salad.