Ingredients
- 1/2 cup reduced-fat sour cream
- 1/2 cup low-fat buttermilk
- 2 teaspoons extra virgin olive oil
- 1 lemon, zest finely grated, juiced
- 2 teaspoons fresh thyme, chopped
- 1 garlic clove, minced (1 teaspoon)
- 1/2 teaspoon coarse salt
Recipe
- 1 whisk all the ingredients together in a medium bowl until combined. use immediately, or refrigerate, covered, for up to 2 days.
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