I used this as a sauce for a Greek mezze meal. It went great with the potato pancakes.
Makes about 1-1/4 cups.
1/2 cup whole milk Greek yogurt
1/2 cup sour cream
2 cups mixed soft leafy herbs, flat leaf parsley, dill, basil and/or cilantro, roughly chopped
2 Tbsp chopped scallions
2 Tbsp lemon juice, plus ½ teaspoon zest
1 tsp apple cider vinegar
1 garlic clove, finely minced or microplaned
1/4 tsp Kosher salt
1/4 tsp Freshly ground black pepper
For dressing only, 1 Tbsp extra-virgin olive oil
Add all ingredients to a blender or small food processor and pulse until everything is well blended. Don't forget to add the EVOO if using as a dressing. Taste and adjust seasoning if needed.
NOTES: You can use 1 cup yogurt and omit sour cream if desired.
I made this several hours ahead to give it time to meld.