Ingredients
1/2 cup reduced-fat sour cream
1/2 cup low-fat buttermilk
2 teaspoons extra-virgin olive oil
1 lemon, zest finely grated, juiced
2 teaspoons fresh thyme, chopped
1 garlic clove, minced (1 teaspoon)
1/2 teaspoon coarse salt
Preparation
Whisk all the ingredients together in a medium bowl until combined. Use immediately, or refrigerate, covered, for up to 2 days.
