Ingredients
1- 8 ounce container of sour cream
1/4 cup buttermilk
2 tablespoons of parsley, chopped
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon fresh garlic, minced
1/8 teaspoon black pepper
Directions
In a medium bowl, add sour cream, buttermilk, parsley, dill weed,
salt, garlic and pepper; mix well. Cover and refrigerate at least
2 hours. Serve with vegetable sticks.
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