Dip:

In a small bowl, mix sour cream, mayonnaise, garlic and dill cubes, salt, and pepper until mixture is uniform and smooth.

Latkes: 

Heat a large skillet over medium heat. 

Add onion cubes and leeks to the pan; sauté until soft, 3 to 5 minutes.

Add the garlic and parsley cubes, salt, and pepper; sauté until heated, about 3 more minutes.

Transfer to a medium bowl; cool for a few minutes.

Add eggs, flour to mixture; combine until mixture is soft and uniform.

Add vegetable oil to pan until it reaches ½-inch in depth, and reheat pan over medium. 

Add large spoonfuls of mixture to pan and cook 5 to 7 minutes on each side, or until golden. Transfer latkes to paper towel-lined plate. 

Serve latkes immediately, topped with Sour Cream Dip.

Contributed by: DOROT