I make this dip once a week and pair it with a serving of crackers (16 wheat thins) or carrots. It is perfect for a quick snack that is packed with flavor and probotics. When having friends for dinner, I double the recipe and add red bell pepper, carrots, celery, and an assortment of crackers. This also doubles as a great dressing, sub for ranch.
1/3 cup plain kefir (can substitute plain yogurt)
1/3 cup sour cream
2 teaspoons dill (dried) or 1 tablespoon fresh dill, chopped
2 teaspoons granulated garlic
½ teaspoon honey
½ tablespoon white wine vinegar
¾ teaspoon salt
** sometimes I leave out the garlic and honey for a more “sour cream” flavored dip. Dip keeps in refrigerator for up to a week.