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.