1/4 cup (60 ml) chopped fresh basil

1/4 cup (60 ml) chopped flat-leaf parsley

2 tablespoons (30 ml) chopped fresh dill

1 cup (250 ml) sour cream

Grated zest and juice of 1/2 lime

Jalapeño or other hot pepper sauce to taste

Salt and pepper

In a bowl, combine the herbs and set aside 30 ml (2 tablespoons) for garnish.

In a small food processor, combine the sour cream, herbs, and lime zest and juice, processing until the sauce turns green. Add the jalapeño sauce. Season with salt and pepper. Refrigerate.

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