This was a "go-to" recipe for so many catering events; and it still is for just about any kind of get-together! The flavor is bright from the lemon, and all of the herbs complement each other beautifully. Make it several hours ahead or the day before to allow the flavors to marry. If you're pressed for a quick salad dressing, thin it with a bit of butter milk; it's delicious on a baked potato, too! You will find many ways to enjoy this dip, I have no doubt! It is easily doubled or tripled for a crowd.
8 Ounces Cream Cheese, at room temperature
1/2 Cup Sour Cream or Plain Greek Yogurt (very Thick)
1/2 Cup Mayonnaise (may use reduced-fat, but not fat-free!)
4 Green Onions, finely minced
2 Tablespoons Minced Fresh Parsley
1 Tablespoon Minced Fresh Dill Weed
1/4 Teaspoon Kosher Salt
1/8 Teaspoon Black Pepper, freshly ground
1 Teaspoon Natural Seasoning without salt (I use Trade East brand)
1 Tablespoon Fresh Lemon Juice
1. Combine cream cheese, sour cream and mayonnaise in a a mixing bowl (or stand mixer) and beat until completely smooth. (You could also do this part in a food processor.) Make certain the ingredients are completely smooth. Transfer mixture to a mixing bowl if using a food processor.
2. Add remaining ingredients and stir until thoroughly combined.
3. Transfer to a covered container and store in the refrigerator for up to 7 days.