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Photo by: Joseph DeLeo
This herb sauce is a natural with seafood and vegetables such as asparagus, fennel, artichokes, and potatoes. Store dill in the refrigerator like a bouquet, the stems immersed in a glass of water and the fronds covered with a plastic bag. It will keep nicely for a week or two.
In a small bowl, stir together the sour cream, dill, garlic, parsley; and lemon juice. Season with salt and white pepper to taste.
Cover and refrigerate until ready to serve, up to 4 days.
Nutrients per serving (% daily value)
Nutritional information is based on 20 servings, includes 1/4 teaspoon of added salt, and using the reduced-fat sour cream.
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