Ina Garten's Green Herb Dip is a perfect appetizer for guests, and it pairs well with whiskey sours.
The recipe is simple: just toss everything in a food processor and let it whip until it reaches your desired consistency. You can also add lemon juice or salt to taste.
This dip will keep in the fridge for up to 5 days, so you can make it ahead of time if you're having a big party, or if you just want to have some on hand for snacking!
PS: This recipe pairs well with a good Whiskey Sour!
8 ounces cream cheese at room temperature
½ cup sour cream at room temperature
½ cup good mayonnaise
¾ cup chopped scallions, white and green parts (3 scallions)
¼ cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of food processor fitted with the steel blade. Pulse 10 to 12 times, until just blended, but not pureed. Serve at room temperature.