Chapel Hill Green Goddess Dressing

• 1 green onion, chopped, with part of the green top
• 1 small garlic clove, chopped
• 14 cup fresh parsley leaves, not stems, chopped
• 1 teaspoon tarragon, fresh if available
• 6 anchovy fillets
• 2 tablespoons tarragon vinegar
• 2 cups mayonnaise

1. Put onion, garlic, parsley leaves, anchovy fillets, tarragon, tarragon vinegar, and mayonnaise into blender and blend for one minute.
2. If not salty enough add another anchovy fillet.
3. Serve over lettuce, as a dip for raw vegetables, or over a tossed salad.
4. Also good over cold seafood.

green onion, garlic, parsley, tarragon, anchovy, tarragon vinegar, mayonnaise

Taken from www.food.com/recipe/chapel-hill-green-goddess-dressing-379322 (may not work)