INGREDIENTS
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1 cup plain Greek Yogurt, 2%
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1 cup sour cream
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1 tablespoon extra virgin olive oil
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1/2 cup milk, 1%
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1 teaspoon garlic salt
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2 teaspoons white wine vinegar
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1 tablespoon lemon juice
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1/4 teaspoon pepper
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1/4 cup chopped scallions
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1/4 cup fresh chopped parsley