1/2 c chopped fresh flat-leaf parsley
1/3 c light mayo
1/3 c light sour cream
1/2 t fresh chopped tarragon
1 T white wine vinegar
1 1/2 to 3 t anchovy paste (1-3 anchovies, chopped)
1-2 T water
greens from 1 scallion

Use as dip for shrimp; sauce for chicken or roasted vegetables; spread for turkey sandwich. If thinned, can use as salad dressing.

1/2 c chopped fresh flat-leaf parsley 1/3 c light mayo 1/3 c light sour cream 1/2 t fresh chopped tarragon 1 T white wine vinegar 1 1/2 to 3 t anchovy paste (1-3 anchovies, chopped) 1 -2 T water

In blender or food processor, combine all ingredients. Blend until smooth adding water if necessary. Improves with age and can be stored in frig for up to 2 weeks.