Sour Cream & Yogurt Herb Sauce

Ingredients:

• 1 cup plain yogurt, drained
• 1 cup sour cream
• 1 cup fresh spinach, stemmed and coarsely chopped
• 1/3 cup fresh parsley
• 1/4 cup fresh dill
• 1/2 tsp lemon juice
• Salt and freshly ground pepper to taste

Drain yogurt in cheesecloth (or yogurt strainer) for 2 hours. Place chopped spinach in small saucepan with 1/8 cup of water. Bring to a boil and allow leaves to wilt. Immediately rinse in cold water, drain spinach and squeeze out liquid. Place spinach in food processor with steel blade and process until finely chopped. Process dill and parsley until finely chopped. Combine yogurt, sour cream, spinach and herbs in a medium-sized bowl. Add lemon juice and season to taste. Refrigerate. Will keep up to 4 days. Makes 2 cups.