Makes 1 Cup
¾ cup extra-virgin olive oil
¼ cup fresh parsley, minced
2 Tbs white wine vinegar
1 small onion, finely minced
1 clove garlic, finely minced
1 tsp salt
¼ tsp freshly ground black pepper
2 Tbs sour cream or plain yogurt
Combine all ingredients except sour cream in a food processor or blender.
With the machine running, add sour cream and process another five seconds.
Pour into an airtight jar and refrigerate at least two hours.
Herbs for Mom: 17 Easy and Delicious Recipes with Growing Instructions, 1996, Herb Bits, Norwalk, CT