Terrific Green Salads
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.
The dressing can be refrigerated for up to 3 days.
Grilled Vegetables with Green Goddess Dressing