1/2 cup chopped fresh basil leaves, lightly packed
1 tablespoon chopped fresh dill
2 tablespoons freshly squeezed lemon juice
1 and 1/2 tablespoons Dijon mustard
1 tablespoon olive oil
2 garlic cloves, chopped
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup Greek-style yogurt (my favorite is Fage Total)
1/2 cup heavy whipping cream
Place the scallions, basil, dill, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade. Puree for 15 to 20 seconds to make a smooth mixture.
Add the yogurt and heavy whipping cream and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for 1 hour for the flavors to develop.