• Fast
• Make-Ahead

Ingredients

1. 1/2 cup coarsely chopped flat-leaf parsley
2. 6 anchovy fillets, finely chopped
3. 2 garlic cloves, finely chopped
4. 2 tablespoons minced tarragon
5. 1/2 cup sour cream
6. 1/2 cup mayonnaise
7. 2 tablespoons fresh lemon juice
8. Salt and freshly ground pepper

Directions

1. In a mini 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 bowl and season with salt and pepper. Refrigerate until serving time.

Make Ahead

The dressing can be refrigerated for up to 3 days.