Preparation time 5 mins
1/2 Plain Greek Yougurt
1 cup low fat sour cream
1 tbsp fresh dill (Washed and chopped)
2tbsp parsley (washed and chopped)
1 Scallion, minced
1 tsp salt
1/4 tsp pepper
1 tbsp milk
Place all the ingredients in to the blender pitcher and puree it for about 1-2 mins until it come out smooth thick paste.
Remove and place it in a bowl. Garnish it with fresh dill on the top.
Tip: You can use this dip for various purposes like for sandwiches, fries, Nachos or just with cut fresh salads.
You can store this for 48 hours if refrigerated.
Enjoy....... and let us know in the comment how you liked it..
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