Green Goddess Salad Dressing

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Course: This-That

Prep Time: 15

Total Time: 15

Servings:

Ingredients

¼ cup fresh chives or green onions packed into measuring cup
¼ cup fresh tarragon packed into measuring cup, see notes
¼ cup fresh parsley packed into measuring cup, I used flat-leaf Italian parsley
1 tablespoon lemon juice fresh-squeezed
1 tablespoon white wine vinegar
1 teaspoon anchovy paste or more, depending on how much you like anchovies
1 cup mayonnaise
½ cup sour cream
to taste salt
to taste ground black pepper

Instructions

Measure 1/4 cup each of chives (or green onions), tarragon, and parsley, and add to food processor. Pulse processor until the fresh herbs are finely chopped.
Then add lemon juice, white wine vinegar, and anchovy paste (or canned anchovies) and pulse a few times more.
Add mayonnaise, sour cream, salt, and freshly-ground black pepper and run the food processor about 20-30 seconds, or until ingredients are well combined.
Chill at least a few hours before serving.
This will keep in the fridge for at least a week, although it probably won’t stay around for that long!

Notes

Fresh Tarragon is optional but if you like tarragon it’s really good in this dressing. Suggest using a bit more parsley if you're not using the tarragon.

Nutrition - See Recipe Post for Nutrition Disclaimer