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Dill Cream

  • Yield: About 1/2 cup


  • 1/2 cup sour cream
  • 3 tablespoons chopped fresh dill
  • 2 tablespoons finely minced shallots
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons dry white wine


  • Combine the sour cream, dill, shallots, salt, and pepper in a small bowl and mix well. Add the wine and blend until thoroughly incorporated. Serve immediately or store, refrigerated, in an airtight container for 2 days.