Serve this easy tangy dip with crudités or use as a topping for baked potatoes.
3/4 cup sour cream
3/4 cup yogurt
1 tbsp. olive oil (optional)
3 tbsp. chopped fresh dill
Salt and freshly ground pepper, to taste
Combine sour cream, yogurt, olive oil, dill and salt and pepper, and stir.
Yield: 4 servings.