| Adapted from The Barefoot Contessa, Ina Garten Makes about 2 cups |
8 oz cream cheese, room temperature
1/2 cup sour cream
1/2 cup mayonnaise
4 scallions, finely chopped, both white and green parts
2 Tbl parsley, finely chopped
1 Tbl fresh dill, finely chopped
1 tsp kosher salt
3/4 tsp freshly ground black pepper
Combine the cream cheese, sour cream and mayonnaise in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high until well blended. Add the scallions, parsley, dill, salt and pepper and beat until evenly combined. Store refrigerated in an air-tight container, up to two days. Serve at room temperature.
