Ingredients

• 1/4  cup fresh Italian parsley leaves
• 2  tablespoons fresh cilantro leaves
• 1  tablespoon fresh oregano leaves
• 1  tablespoon pistachio nuts
• 1  green onion (white portion, only), cut up
• 1  8-ounce carton dairy sour cream
• 2  ounces queso fresco or farmer cheese, crumbled (1/2 cup)
• 3  tablespoons bottled green salsa
• Few  drops bottled hot pepper sauce

Directions

1. In a food processor or blender combine parsley, cilantro, oregano, the 1 tablespoon pistachio nuts, and the onion. Cover and process until finely chopped. Set aside.

2. In a small bowl stir together sour cream, queso fresco, salsa, and bottled hot pepper sauce. Stir in herb mixture. Cover and chill 1 to 2 hours or until serving time. To serve, spoon into serving bowl and top with whole pistachios. Makes about 1-1/2 cups.