Herb Dip

Name: Herb Dip
Total time: 10 min
Ingredients: 1 small bunch fresh parsley or dill or a combination; 2 cups sour cream or yogurt; 2 scallions, chopped; 1 tablespoon fresh lemon juice; Salt and freshly ground black pepper; About 6 cups food for dipping, like cut-up raw or cooked vegetables or crackers, chips, or breadsticks

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Makes 6 to 8 servings 1x

Time 10 minutes

Units Scale

Ingredients

1 small bunch fresh parsley or dill or a combination
2 cups sour cream or yogurt
2 scallions, chopped
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
About 6 cups food for dipping, like cut-up raw or cooked vegetables or crackers, chips, or breadsticks

Instructions

Strip the herb leaves from their thickest stems by pulling with your fingers or snipping them free with scissors. Chop the leaves; the finer you go, the more smooth and refined the dip will be. You want at least 1/2 cup chopped herbs; use more for a stronger flavor if you’d like. Save the rest for another use.
Whisk together the sour cream, scallions, lemon juice, herbs, and a sprinkle of salt and pepper in a medium bowl. Taste and adjust the seasoning. Serve right away with vegetables, crackers, chips, or breadsticks, or cover and refrigerate for up to a day.

—Recipe from How to Cook Everything: The Basics

Recipe variations

Herb Spread: Substitute cream cheese or goat cheese for the sour cream. The first will be rich and milky tasting; the second will be tangy and grassy. If your spread is too thick, stir in milk or cream, 1 tablespoon at a time.