I love creamy dressings and Green Goddess has always been a favorite of mine.
However, over the last few years it's become harder to find at the market, maybe it's a regional thing, but when I want it, I want it! So I merged a few different recipes and came up with this.
It's terrific to dip chilled shrimp in, or warmed & spooned over seared scallops.
Or try it on your next turkey sandwich, it's quite versatile--you'll like it too!
1 cup mayo
1/2 cup sour cream
1/3 cup finely chopped fresh parsley
3 Tablespoons fresh chives
3 finely chopped anchovy fillets
3 Tablespoons white wine vinegar
1 Tablespoon lemon juice
1/4 teaspoon seasoned black pepper
Pulse all ingredients in a blender or food processor. Cover and refrigerate for at least 4 hrs.
This will make about 2 cups.
