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