Dill Dip

Serving: 1 petit pot

Ingredients

4 Tbsp (60 mL) Riviera Plain Yogurt

3 Tbsp (45 mL) Riviera Sour Cream

1 Tbsp (15 mL) Diced cucumbers

1 Tbsp (15 mL) Chopped green onions

1 pinch Maison Orphée Salt with Herbes de Provence

1 Tbsp (15 mL) Lemon zest

1 Tbsp (15mL) Fresh dill

1 Tbsp (15mL) Maison Orphée Lemon Olive Oil

Preparation

Mix all the ingredients together. Keep in the refrigerator for 4 days.