You Will Need:
Recipe Serves: 2.5 cups Instructions:1. Combine the herbs, scallions, and vinegar in a blender for about 1-2 minutes.
2. Whisk in the sour cream and season with salt/pepper.
3. Store in an airtight container for up to a week in the fridge.
*Great for salad dressings, dip for crudite or french fries and used as salad dressing.Recipe developed by Chef Danny Klein.