We are only five days into the new year, and I am already behind on virtually everything.  I’ve been unpacking from a short trip to Vegas, putting away the holiday decorations, planning my mother’s birthday dinner on Friday and getting ready for a big trip.  Needless to say, I haven’t been cooking anything blog-worthy.

Thankfully, I have this dip we made a while back in Sea Ranch.  I tucked it away to share with you in hectic times like this.  The dip is thick and tangy from the cream cheese and sour cream, yet flavorful and refreshing from the fresh herbs.  The recipe called for scallion, parsley and dill, but I think you can use anything that looks good at the market, or better yet, from your herb garden.

I made this in a food processor, but you don’t really need one as long as you are prepared to chop everything finely by hand.  It is important that the cream cheese is at room temperature.  Otherwise you will never incorporate it with the rest of the ingredients.

This is a great dip to serve with tomatoes, carrots and celery in place of store-bought ranch dressing.  It’s also a wonderful spread for crackers or toasted crusty bread.  We used it to fill up cream puff pastry we made and served them as an appetizer to a dinner my in-laws made.  However you choose to serve it, I know this will become one of your favorites.