Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

GREEN GODDESS DRESSING




Source of Recipe


The Seattle Times March 26, 2000 SUBMITTED BY ldyolake


List of Ingredients




¾ cup gently packed fresh French tarragon leaves
½ teaspoon salt
¾ cup snipped fresh chives
6 Tablespoon extra-virgin olive oil
¾ cup gently packed fresh flat-leaf parsley leaves
¾ cup sour cream or yogurt
6 anchovy fillets
freshly ground black pepper to taste
¼ cup freshly squeezed lemon juice


Recipe



Puree herbs, anchovies, lemon juice and salt in food processor or blender. With machine still running, add oil in slow stream. Scrape down sides. Add sour cream and pepper; process until smooth. Store tightly covered in refrigerator for up to 3 days.