This sauce brings creamy, bright, and herby flavors to any dish. I originally made this dill sauce to accompany salmon at a birthday celebration. It soon became a staple of special occasion where we quickly discovered it’s good on almost anything. It can be used as a base for salad dressing, a dip for par-boiled broccoli, or a fancy drizzle on scrambled eggs. The recipe yields a lot so be prepared to enter into a long term relationship and don’t be afraid to be adventurous when using it!

Recipe from Ina Garten

Ingredients

• ½ C Mayonnaise
• ½ C Sour cream
• ½ C Plain Greek Yogurt
• 1 T Cream cheese, at room temperature
• ½ C Chopped scallions, white and green parts (4 scallions)
• ½ C Minced fresh dill
• ¼ C Minced fresh flat-leaf parsley
• 1 t Grated lemon zest
• 2 T Freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper
• 1 C Seeded, grated hothouse cucumber

Directions

• Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. 
• Add the cucumber and puree for another few seconds, until combined. 
• Pour into a container and refrigerate for a few hours to allow the flavors to develop.