Ingredients

• 1 small garlic clove, minced
• 2 teaspoons anchovy paste or 2-4 canned anchovies
• ¾ cup sour cream
• ¾ cup mayonnaise
• ¼ cup chopped tarragon
• ½ cup chopped parsley
• 2 Tbsp lemon juice
• 3 Tbsp chopped chives
• Salt and black pepper to taste

Directions

1. Put all of the ingredients in the bowl of a blender. Pulse until you get an evenly smooth dressing, about 30-45 seconds.
2. Serve as a dip, marinade or toss with salad greens for a dressing.
3. The dressing should last about a week in the fridge.