Dip/Sauce for Shellfish

• 175 ml light sour cream
• 175 ml sour cream, regular
• 3 teaspoons mustard
• 12 teaspoon green peppercorn, chopped finely
• 2 tablespoons finely chopped dill
• 2 tablespoons coarse salt
• 18 teaspoon pepper
• fresh dill, snippings

1. Mix the sour cream with mustard and dild.
2. Taste with salt and pepper.
3. If the sauce is too thick, then thin with a bit of milk or cream.
4. Let the dip/sauce stand 30 minutes in the fridge.
5. Stir together just before serving.

sour cream, sour cream, mustard, green peppercorn, dill, coarse salt, pepper, fresh dill

Taken from www.food.com/recipe/dip-sauce-for-shellfish-89637 (may not work)