Sharing the pleasure and satisfaction of growing the best seed varieties chosen by gardeners for gardeners

Ingredients:
½ cup salad oil
1/3 cup finely chopped fresh parsley leaves
3 scallions, finely chopped
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons sour cream (or fresh plain yogurt)

Combine all ingredients except sour cream in food processor, blender or bowl and mix well. With machine running (or using whisk if preparing by hand), slowly add sour cream, blending thoroughly. Refrigerate in an airtight jar. Makes about 1 cup.

For more great garden-inspired recipes, see Renee's books,
Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

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