Tuesday, 16 April 2013

Soured Cream and Dill Dip

The salad dressing for this salad was so good I converted it into a dip/sauce to be served with bread, crudités, meat, fish, roasted and BBQ'd vegetables. And it takes only a couple of minutes to prepare.

150 ml soured cream
1 heaped tsp German mustard
1 bunch fresh Dill
sea salt
freshly ground black pepper

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