| INGREDIENTS |
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1/2 c Nonfat yogurt
1/4 c Mock sour cream or
-commercial nonfat yogurt
2 ts White wine vinegar
2 tb Fresh lemon juice
1/4 c Chopped fresh dill (up to
-1/2)
1/4 ts White pepper (up to 1/2)
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| INSTRUCTIONS |
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Combine all ingredients and place in a blender; puree for 1 minute. Yield:
1-1/4 cups
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