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Green Herb Dip

  • 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.

Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

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