- 2 oil-packed anchovy fillets, chopped
- 1 garlic clove, finely grated
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup (loosely packed) basil leaves
- 2 tablespoons parsley leaves with tender stems
- 2 tablespoons tarragon leaves
- 1 tablespoons fresh lemon juice
- 4 1/2 teaspoons olive oil
- Kosher salt
Blend anchovies, garlic, mayonnaise, sour cream, basil, parsley, tarragon, 1 Tbsp. lemon juice, and 4 1/2 tsp. oil in a blender until smooth with only a few flecks of green; season dressing with salt.
