- 1½ cups sour cream
- 3 tablespoons minced shallots
- 2 tablespoons chopped fresh dill leaves
- 1½ tablespoons fresh lemon juice
- ¼ teaspoon freshly ground white pepper
- In a medium bowl, combine all the ingredients and mix well. Refrigerate, covered, and use as needed. This should keep well for up to 1 week.