- 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.