Ingredients

• 1/2 cup good mayonnaise, such as Hellmann's
• 1/2 cup sour cream
• 1/2 cup plain yogurt, such as Stonyfield
• 2 tablespoons cream cheese, at room temperature
• 1/2 cup chopped scallions, white and green parts (4 scallions)
• 1/2 cup minced fresh dill
• 1/4 cup minced fresh flat-leaf parsley
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper
• 1 cup seeded, grated hothouse cucumber

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Instructions

1. Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. Add the cucumber and puree for another few seconds, until combined. Pour into a container and refrigerate for a few hours to allow the flavors to develop.