Recipe by Rhiannon and Matt
This sauce is so good served on cheesy baked potatoes. The amount of ingredients is very easy to change to suit servings. This recipe comes from Charmaine Solomon's Complete Vegetarian Cookbook.
- 1 cup sour cream
- 1 cup plain yogurt
- 1 garlic clove, crushed with
- 1⁄2 teaspoon salt
- 1 tablespoon fresh dill, chopped
- lemon juice, squeeze (optional)