Ingredients:

  • 1 cup (240g) full-fat sour cream
  • 1 tsp (5ml) fresh lemon juice
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) onion powder
  • 1/4 tsp (1.5g) fine sea salt
  • 1/8 tsp (0.5g) cracked black pepper
  • 2 tbsp (10g) fresh chives, finely minced
  • 1 tbsp (4g) fresh parsley, finely chopped

Instructions:

  1. In a medium mixing bowl, combine the sour cream and lemon juice. Stir until the mixture is smooth and the acidity is fully integrated.
  2. Add the garlic powder, onion powder, salt, and pepper. Use a spatula to fold the spices into the cream until no white streaks remain and the color is uniform.
  3. Stir in the minced chives and parsley. Mix gently to avoid bruising the herbs, ensuring they are distributed evenly throughout the dip.
  4. Cover the bowl and refrigerate for at least 30 minutes to allow the dried spices to rehydrate and the fresh herbs to infuse the cream.