Ingredients:
½ cup sour cream
¼ cup mayonnaise (or more sour cream)
1 small garlic clove
1 tbsp lemon juice (plus more to taste)
½ tsp Dijon mustard
¼ cup fresh parsley leaves
¼ cup fresh basil leaves
2 tbsp chopped chives
2 tbsp fresh tarragon (or dill for a twist)
Salt & freshly cracked black pepper, to taste
Optional: 1–2 tbsp water or olive oil to thin
Instructions:
Add all ingredients to a blender or food processor.
Blend until smooth, scraping the sides as needed.
Taste and adjust seasoning. Add lemon juice for brightness or water/oil to thin.
Chill 20+ minutes before serving to let flavors meld.
Chef’s Notes:
– Use as a salad dressing, veggie dip, sandwich spread, or drizzle over grilled meats and grain bowls.
– Try subbing in cilantro or mint for a seasonal spin.
– Keeps in the fridge for up to 5 days.
