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1 cup crème fraîche
½ cup sour cream
1 teaspoon finely grated shallot (using a Microplane)
1 scallion, white and light green parts only, trimmed and thinly sliced
2½ teaspoons finely chopped dill fronds
¾ teaspoon granulated sugar
¾ teaspoon kosher salt
1¼ teaspoons white vinegar
Potato chips, for serving
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1st Keep
 Patrice_Sartor
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