8 oz. cream cheese, softened
1/2 c. sour cream
1/2 c. loosely packed parsley leaves
1/2 c. chopped scallion
1/2 c. loosely packed dill sprigs, coarse stems discarded
1 tbsp. vinegar
1/4 c. vegetable oil
2 tsp. Worcestershire sauce, or to taste
2 tbsp. Half and Half

In a food processor blend the cream cheese, sour cream, parsley, dill and scallion, scraping down the side until the mixture is smooth. With the motor running add the vinegar, oil, Worcestershire sauce, Half and Half, and salt and pepper to taste and blend the dressing until it is well combined. Makes 2 cups.