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“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)”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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