1 cup sour cream (regular, not nonfat)
1 cup plain Greek Non-Fat yogurt
zests of 3 lemons
1/2 cup or more very finely minced* scallions
3/4 cup very finely minced* Italian Parsley (frankly curly parsley would be
1/2 cup very finely minced* cilantro leaves (you could omit this if you like
and use more parsley)
About 1 1/2 tablespoons freshly ground black pepper - to taste. Start small
and add more as you like.
About 1 1/2 tablespoons table salt - to taste. Start small and add more as
you like. I think it mix tastes best when it is a little salty.
If you want to add a pinch of tarragon, it could be good. I'm not a big
* - I minced by hand. But if you are using a food processor, I think that
you could toss in the scallions in big chunks, parsley, and cilantro and
give it a whirl.
This mix tastes best 24-48 hours after it is made. The flavors blend.
You could try using all non-fat yogurt or low-fat sour cream instead of the
regular sour cream. I'd reduce the scallion content. I think the fat in the
regular sour cream softens the scallions' bite.
Also, it would be really easy to cut the recipe in half - which would be
more sane amount to make.
Serve with whole freshly cooked artichokes at room temperature.
Prepared by: Kelly for the October 2012 meeting.