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1 c. mayonnaise 1/2 c. sour cream 1/4 c. parsley, chopped 2 Tbsp. green onion, finely chopped 2 Tbsp. tarragon vinegar or lemon juice 1 tsp. tarragon leaves, crushed 3 anchovy fillets, minced 1 clove garlic, minced milk* *To use as a dip, omit milk. In small bowl, combine all ingredients, except milk; mix well. Thin with milk to desired consistency. Cover and refrigerate until serving time. Serve on tossed greens, chilled vegetables or cold seafood and poultry. Yields 1 1/2 cups. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |