Sour Cream & Yogurt Herb Sauce


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.