Recipe by Ina Garten
This recipe can be used on many dishes, salmon immediately comes to mind. I would also use it as a base for a salad dressing, by adding enough to a basic vinaigrette to make it dilly and creamy. This sauce would be delicious with a mix of roasted carrots and turnips or as a dip with lightly steamed broccoli. Or serve this with Latkes.
1/2 cup good Mayonnaise
1/2 cup Sour Cream
1/2 cup plain Yogurt
2 TB Cream Cheese, at room temp
1/2 cup chopped Scallions, white and green parts (4 scallions)
1/2 cup minced fresh Dill
1/4 cup fresh flat leaf Parsley
1 tsp grated Lemon Zest
2 TB freshly squeezed Lemon Juice
Kosher Salt and freshly ground Black Pepper
1 cup seeded, grated Cucumber
Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest and juice, 2 tsp salt and 1 tsp 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.