Herb Sour Cream Dip

Name: Herb Sour Cream Dip
Prep time: 10 min
Total time: 10 min
Yield: 4 portions
Ingredients: 250 g sour cream; 2 tablespoons mayonnaise; 2 tablespoons plain yogurt; 3 tablespoons chives; 1 handful dill; 1 handful parsley; 2 cloves garlic; 1 tablespoon lemon juice; salt; ground pepper

Jakub SýkoraHerbsCzech Cuisine x se líbilo

Herb dip with sour cream comes together in a few minutes and works just as well next to the grill as with an everyday snack. Sour cream gets a smoother body from a spoon of mayonnaise and plain yogurt, while fresh chives, dill and parsley lend it a green aroma. A crushed garlic clove and a squeeze of lemon sharpen the flavor, and salt and pepper round it off. You dip in sliced vegetables, crusty bread and pieces of grilled meat. Before serving, let it rest in the fridge for at least half an hour so the herbs and sour cream meld together.

Příprava: 10min

Vaření: 0min

CELKOVÝ ČAS: 10min

Step by step process

Creamy base

1
For the herb dip, put the sour cream in a bowl and soften it with mayonnaise and plain yogurt.
2
Whisk everything smooth. The base should be creamy and free of lumps, but not too runny, so it is easy to scoop. It helps when all the dairy comes from the same cold fridge.
3
Peel the garlic cloves and mash them with a few grains of salt into a smooth paste, then stir it into the creamy base.

Herbs and seasoning

4
Rinse the chives, dill and parsley under cold water, dry them thoroughly with a towel and chop as finely as possible. Wet herbs would needlessly thin the base, so let them dry a little before chopping.
5
Stir the chopped herbs into the base and add a squeeze of lemon juice. Taste briefly to see how much freshness the mixture still needs.
6
Season with salt and freshly ground pepper, cover and let it rest in the fridge for at least 30 minutes so the flavors meld. Serve chilled but not ice cold, with sliced vegetables, crusty bread or grilled meat.