Makes about 2 cups

Vary the proportions of the herbs to suit your taste. If you want, add some ripe avocado to the mix.


2 teaspoons anchovy paste or 2-4 canned anchovies
1 small garlic clove, minced
3/4 cup mayonnaise
3/4 cup sour cream
1/2 cup chopped parsley
1/4 cup chopped tarragon
3 Tbsp chopped chives
2 Tbsp lemon juice
Salt and black pepper to taste

Put all of the ingredients in the bowl of a blender or food processor and blend or pulse until you get an evenly smooth dressing, about 30-45 seconds.
Serve as a dip, or toss with salad greens for a dressing.
The dressing should last about a week in the fridge.


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