Ingredients:

  • 1 cup (240g) full-fat sour cream
  • 0.5 cup (115g) high-quality mayonnaise
  • 2 tbsp (30g) plain Greek yogurt
  • 3 cloves fresh garlic, pressed into a paste
  • 0.25 cup fresh parsley, finely minced
  • 2 tbsp fresh chives, snipped
  • 1 tbsp fresh dill, stems removed and finely chopped
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. In a medium glass mixing bowl, combine the fresh garlic paste, lemon juice, Dijon mustard, and salt. Stir and let the mixture sit for 2 minutes to macerate the garlic and bloom the flavors.
  2. Add the sour cream and mayonnaise to the bowl. Whisk vigorously until the texture is aerated and velvety, ensuring the mayonnaise is fully emulsified with the dairy.
  3. Gently fold in the minced parsley, chives, and dill using a spatula. Mix until the herbs are evenly distributed throughout the snowy white base without over-mixing.
  4. Cover and refrigerate for at least 1 hour until the flavors are fully married.