Green Goddess Salad Dressing I

• 3/4 cup (175 ml) packed parsley leaves
• 1/3 cup (80 ml) mayonnaise
• 1/3 cup (80 ml) sour cream
• 1 green onion, cut up
• 1 tbsp (15 ml) vinegar
• 1 tsp (5 ml) anchovy paste or 1 anchovy fillet, cut up
• 1/4 tsp (1 ml) dried basil, crushed
• 1/8 tsp (1 ml) garlic powder
• 1/8 tsp (1 ml) dried tarragon, crushed
• 1 to 2 tbsp (30 ml) milk

1. In a blender container or food processor bowl combine parsley, mayonnaise, sour cream, onion, vinegar, anchovy paste, basil, garlic powder and tarragon.
2. Cover and blend.
3. Cover and store in refrigerator up to 2 weeks.
4. Before serving, stir in milk.

parsley, mayonnaise, sour cream, green onion, vinegar, anchovy, basil, garlic, tarragon, milk

Taken from online-cookbook.com/goto/cook/rpage/000B9A (may not work)