1/2 cup nonfat yogurt
1/4 cup sour cream
2 teaspoons white wine vinegar
2 tablespoons fresh lemon juice
1/4 to 1/2 cup chopped fresh dill
1/4 to 1/2 teaspoon white pepper
Combine all ingredients and place in a blender; puree for 1 minute. Yield: 1-1/4 cups
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