Total Time
Prep 5 mins
Cook 30 mins

This dip/sauce is great for shellfish. However it's also great for cold fish dishes. Instead of using both light and regular sour cream I often use only light. NOte: Cooking time is refridgeration time (30 minutes)

Ingredients Nutrition


  1. Mix the sour cream with mustard and dild.
  2. Taste with salt and pepper.
  3. If the sauce is too thick, then thin with a bit of milk or cream.
  4. Let the dip/sauce stand 30 minutes in the fridge.
  5. Stir together just before serving.