This is a great, fresh-tasting dip that I served with carrots, cucumbers, cauliflower, and broccoli. I have discovered that broccoli and cauliflower are a whole lot more enjoyable as crudites when you submerge them in boiling water for about 30 seconds, then dip in cold water and drain.
I would love to try some variations with cilantro, garlic, or dill, but this is a great base recipe to play around with.
2 cups lowfat sour cream
2 tbsp lime juice
1/3 cup chopped fresh parsley
2 tbsp chopped fresh tarragon
5 green onions (green parts only), thinly sliced
pinch sea salt
Combine all ingredients and puree with an immersion blender or in a food processor. Serve with assorted vegetables.