Whether you're hosting a party or treating yourself to a snack, fresh ingredients are always the best way to go when making vegetable dip. You can get them from Muzzarelli Farms when our market opens in the spring, but until then, your local supermarket will have to do.
Mince scallions, cutting as close to the root as we can, as the white portion is where much of the flavor lies. Set aside, and start chopping dill and parsley.
Allow cream cheese to get to room temperature, then combine 8 ounces of cream cheese with a ½ cup of sour cream and a ½ cup of mayonnaise. Add in the herbs along with 1 teaspoon of kosher salt (or tablespoon if you want the dip to be a bit saltier) and ½ teaspoon of ground black pepper.
Mix until all ingredients are fully incorporated, and refrigerate until ready to serve.