I am really excited to share this recipe because it’s one that I have never tried before…until now…and it’s really, REALLY tasty!!!!
Ask anybody who knows me, I find a recipe and make it my own. I also rarely use measuring cups or spoons, except when baking. To this recipe, I used the zest and juice of three lemons to make a thinner consistency. The original recipe calls for 2 tsp zest and 1 tablespoon of lemon juice. I do not particularly enjoy the taste of tarragon, so I omitted it and used more parsley. For really green dip, I added 3-4 drops green food coloring. You decide. Whatever you choose, it’s going to be delicious.
3/4 cup sour cream
1/2 cup firmly packed fresh parsley leaves
1/2 cup mayonnaise
1 green onion, chopped
1 tablespoon firmly packed fresh dill leaves
1 tablespoon firmly packed fresh tarragon leaves
2 teaspoons lemon zest
1 tablespoon lemon juice
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon pepper
Garnish: fresh dill sprig
In a blender or food processor, combine all ingredients and blend until smooth. Pour into a serving bowl and garnish with fresh parsley or dill.
I am serving this bowl of delicious-ness with potato chips and crisp vegetables. This dip is good on everything – from boiled shrimp to fried chicken strips!