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Ingredients (serves 46) 1 cup (240ml) extra virgin Greek olive oil cup red wine vinegar 2 tablespoons fresh lemon juice, strained 2 tablespoons Kalamata olives, sliced 1 teaspoon garlic, minced 2 teaspoons dried Greek oregano Sea salt and freshly ground black pepper to taste Instructions: Combine all ingredients in a jar and shake well, or whisk together in a bowl until fully combined
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If it is too thin add more sour cream
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