Ingredients

1 cup light sour cream

2 cups cilantro - use a packed measure

2/3 cup fresh mint - use a packed measure

1 tablespoon green onion - chopped

1 tablespoon jalapeno pepper - seeded and minced

1/2 teaspoon fresh ginger - peeled and chopped

salt and pepper to taste

Preparation

  1. Place all ingredients into blender (or food processor).
  2. Puree until the mixture is evenly green with just tiny flecks of the herbs. Pour out into a serving bowl, cover and refrigerate for at least an hour.