Green Goddess Dressing

Green Goddess Dressing

 

1/2 cup coarsely chopped flat-leaf parsley

6 anchovy fillets, finely chopped

2 garlic cloves, finely chopped

2 TB minced tarragon

1/2 cup sour cream

1/2 cup mayonnaise

2 TB fresh lemon juice

Salt and ground black pepper

 

In a food processor, combine the parsley, anchovies, garlic and

tarragon and process to a fine paste. Blend in the sour cream,

mayonnaise and lemon juice.

 

Scrape the dressing into a serving bowl and season with salt and

pepper. Refrigerate until serving time. Dressing can be refrigerated

for up to 3 days.

 

Makes: 1-1/4 cups.

 

Recipe from Todd English.