1 c. yogurt
1/2 c. sour cream
1 large garlic clove
1/2 tsp. salt
2 tsp. chopped dill
3/4 tsp. cayenne or hot paprika
Whisk the yogurt and sour cream together. In a mortar, mash the garlic to a paste with 1/2 teaspoon salt; measure 1 teaspoon, then add it to the yogurt with the dill and cayenne. If you have time, refrigerate for 1 hour before serving. Makes 1-1/2 cups.
(Vegetarian Cooking for Everyone by Deborah Madison)