Start by gathering all your fresh herbs—parsley, spinach, and chives. Rinse them thoroughly under cold water to remove any grit, then gently pat them dry.

Roughly chop the parsley, spinach, chives, and garlic for easier blending.

Measure out the light sour cream, mayonnaise, fresh lemon juice, honey, dried tarragon, salt, and pepper.

In a blender, combine all the chopped herbs, garlic, sour cream, mayonnaise, lemon juice, honey, tarragon, salt, and pepper. Pulse several times to combine.

Blend on high until the mixture is creamy and smooth, about 30-45 seconds.

Transfer the dressing to an airtight container and chill in the refrigerator for at least 30 minutes.

Before serving, stir the dressing and adjust flavor and texture with lemon juice or water if needed.