- 2 teaspoons anchovy paste or 2-4 canned anchovies
- 1 small garlic clove
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1/2 cup parsley, chopped
- 4-6 Tablespoons Tarragon Infused Olive Oil
- 3 Tablespoons chives, chopped
- 2 Tablespoons lemon juice
- Salt and black pepper to taste
- Put all the ingredients in a food processor or blender and pulse until the mixture is smooth and creamy.
- Toss over salad greens. Can also be used as a dip.
- Can be stored in refrigerator about 7 days.