Herb Dip

Herb Dip

With little more work, you can do way better than soup mix stirred into sour cream.
TIME 10 minutes
MAKES 6 to 8 servings
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


1 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 ½ cup chopped herbs; use more for a stronger flavor if you’d like. Save the rest for another use.

2 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.

  • To use other fresh herbs: You can substitute mild ones like cilantro, mint, or chives for the parsley and dill. Try different combinations and see what you like best. If you want the stronger taste of the more aromatic herbs like oregano, sage, rosemary, or thyme, combine 1 tablespoon with ¼ cup parsley; you can always add more. You can use basil too (up to ½ cup), but the dip will start to discolor after a couple of hours.
  • 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.

  • Diligence in cutting the herbs into teeny bits gets you to a smoother dip but isn’t mandatory. If you’ve got a food processor, by all means use it here for a supersmooth, bright green dip. Remove the herb leaves as described in Step 1, then combine all the ingredients in the work bowl and give ’er a whirl.

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