March 24, 2020
1 tablespoon Dijon mustard
1 tablespoon rice wine vinegar
2 green onions
1/4 cup chopped tarragon leaves
1/4 cup fresh basil leaves
1/4 cup fresh parsley leaves
3 anchovy fillets
juice of wedge of lemon
juice of wedge of lime
2 cloves garlic (crushed)
1/2 cup plain non fat Greek Yogurt
1/2 cup sour cream
1/8 teaspoon salt
1/4 teaspoon finely ground black pepper
1 tablespoon chopped chives
- Place first 12 ingredients in food processor (avocado through garlic) and blend until coarse-smooth.
- Transfer to a bowl, stir in chives and season to taste with additional salt and pepper.
- Cover and chill in fridge for an hour or more.
- Whisk thoroughly before serving.