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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

*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!

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Accuracy is believed to be good, but is not guaranteed.
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