- ⅔ cup plain whole-milk Greek yogurt
- ⅓ cup sour cream
- ¼ cup chopped fresh dill
- 1½ teaspoons white wine vinegar
- 1 teaspoon fresh lemon juice
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
Stir together the yogurt, sour cream, dill, vinegar, lemon juice, salt, and pepper in a bowl. Serve immediately, or refrigerate in an airtight container up to 3 days.