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- 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
- In a blender container or food processor bowl combine parsley, mayonnaise, sour cream, onion, vinegar, anchovy paste, basil, garlic powder and tarragon.
- Cover and blend.
- Cover and store in refrigerator up to 2 weeks.
- Before serving, stir in milk.
- This is very good..Tried and true..
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