Ingredients:

  • 1/2 cup full-fat sour cream
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tbsp softened cream cheese
  • 1 tsp dried dill weed
  • 1/2 tsp dried chives
  • 1/2 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tsp fresh lemon juice

Instructions:

  1. Soften the base. Place your 2 tablespoons of cream cheese in a medium bowl and whisk until it is completely smooth and free of any lumps. Note: This is the most important step for a silky texture.
  2. Combine the dairy. Add the 1/2 cup sour cream, 1/2 cup Greek yogurt, and 1/4 cup mayonnaise to the cream cheese.
  3. Whisk vigorously. Blend the dairy components together until the mixture looks glossy and uniform.
  4. Prep the herbs. Measure out the dill, chives, and parsley; if the flakes look large, crush them slightly between your fingers as you drop them in.
  5. Incorporate seasonings. Add the garlic powder, onion powder, sea salt, and cracked black pepper.
  6. Brighten with acid. Pour in the 1 tsp of fresh lemon juice and whisk one final time until the lemon is fully incorporated.
  7. Taste and adjust. Dip a vegetable slice in to check the salt levels; add a tiny pinch more if the flavors don't pop yet.
  8. Chill for depth. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes until the flavors have melded and the dip has firmed up.
  9. Final stir. Give it a quick whisk right before serving to redistribute any herbs that might have settled.