Here's what you'll need for the dip:
• 8 ounces cream cheese at room temperature
• 1/2 cup sour cream ( I often use 1/4 cup 2% plain Greek yogurt and 1/4 cup sour cream. I like the tanginess of the yogurt with the weight and creaminess of the sour cream)
• 1/2 cup mayonnaise
• 4 green onions, washed with both ends trimmed
• 1/2 cup fresh parsley or cilantro (or combination)
• 3 teaspoons dried dill (Ina suggests 1 Tablespoon of fresh dill but even in California, it's seasonal so not always easy to get and I make this dip year round)
• 1-2 fresh garlic cloves, peeled
• 1/2 teaspoon each kosher salt and freshly ground pepper (I use Omnivore salt by Angelo Garro. It can be purchased online if you can't find at a fancy grocery store. It is a bit pricey compared to regular table salt but I can taste the difference. It's worth it and how much are you paying for your daily take-out coffee?)
Place everything in a food processor using the steel blade. If you don't have a food processor, a blender can also be used. Pulse until just blended and smooth without any lumps of cream cheese.
Serve at room temperature with assorted vegetables. I try to buy a variety at Trader Joes, my farmers market or the local grocery store. A multitude of colors are also a huge plus and make this both beautiful and appetizing.
Suggestions for dipping:
• cherry tomatoes
• sliced and seeded red, orange and yellow bell peppers
• jicama, peeled and sliced in wedges
• blanched snow peas (They're sweeter if you blanch them and it's fast. Trim snow peas of tough stems using kitchen scissors. Place in a colander. If you've never blanched before you need a pan of boiling water with 1 teaspoon salt, add snow peas. Almost immediately remove and drain in colander. To stop cooking process rinse with cold water.)
• sliced cucumbers
• peeled and sliced carrots into 2-3 inch sticks
• celery sliced into 3-4 inch sticks (shorter vegi sticks help discourage double dipping)
Bon appetite!
