1. In medium bowl stir together sour cream and mayonnaise. 2. Stir scallions, dill weed, lemon peel, garlic, salt and pepper into sour cream mixture. Cover and refrigerate at least 1 3/4 hours. 3. Stir dip. Garnish with fresh dill sprig (if desired). Serve with TOWN HOUSE Dipping Thins Black Pepper.