Green Goddess Dressing

herb no-cook quick & easy salad dressing mayonnaise tarragon chive sour cream parsley lemon juice

Kemp Minifie

Yield: Makes about 1 1/4 cups

Source

Ingredients

1/2 cup purchased or homemade mayonnaise

1/4 cup sour cream

1 scallion, chopped (about 2 tablespoons)

1 1/2 to 2 teaspoons anchovy paste

1/3 cup chopped fresh flat-leaf parsley

2 to 3 tablespoons chopped fresh chives

2 tablespoons chopped fresh tarragon

3 to 4 teaspoons freshly squeezed lemon juice (from 1 lemon)

Freshly ground black pepper

Method

In a blender or food processor, blend together the mayonnaise, sour cream, scallion, anchovy paste, parsley, 2 tablespoons chives, tarragon, and 2 teaspoons lemon juice, stopping and scraping down the sides occasionally, and blending until the dressing turns green. Taste and blend in the remaining tablespoon chives and 1 teaspoon lemon juice, if desired. Season the dressing with freshly ground black pepper. DO AHEAD: The dressing can be prepared ahead and refrigerated, in an airtight container, up to 4 days.