• 3/4 cup olive oil
• 1/4 cup minced fresh parsley
• 2 Tbs white wine vinegar
• 1 small onion, finely minced
• 1 clove garlic, finely minced
• 1 tsp salt
• 1/4 tsp pepper
• 2 Tbs sour cream or plain yogurt

Combine all ingredients except sour cream in a food processor or blender. With machine running, add the sour cream and process another 5 seconds. Pour into an airtight jar and refrigerate for at least two hours.

source: http://www.urbangardener.net, plant code UG-31824