The freshness and flavor of this homemade dressing far surpasses the store-bought version, and it's ready in minutes.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a medium bowl combine mayonnaise, sour cream, lemon juice, garlic pulp, anchovy paste, and hot pepper sauce; whisk together. Stir in chopped green onion, the parsley, chives, and tarragon; season to taste with salt and pepper. Cover and chill for several hours. Serve with an assortment of vegetable dippers. Makes 2 cups.



Dressing may be prepared 24 hours in advance. Raw vegetables can be cut and placed in ice water and refrigerated for 4 to 6 hours.

Roasted Garlic:

To roast garlic, cut off the pointed top portion of 1 bulb of garlic, leaving bulb intact but exposing cloves. Place bulb on a piece of heavy-duty foil; drizzle with 2 teaspoons olive oil. Wrap tightly in foil. Roast in a 425 degree F oven for 25 to 30 minutes or until tender. When cool, squeeze roasted garlic pulp from skin.

Reviews (1)

6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
The ingredients list does not include anchovy paste, but the directions do. That should be fixed!