Ingredients

  • 1 pint sour cream
  • 1 English cucumber, grated and squeezed dry
  • 3 cloves garlic, mashed
  • ⅓ cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh dill

Directions

Mix everything together until blended and oil emulsified. Refrigerate for at least 2-3 hours to blend flavors.



Keywords
yogurt sauce
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