MAKES: 2 CUPS
CHILL: SEVERAL HOURS
3/4 cup mayonnaise
3/4 cup dairy sour cream
2 tablespoons lemon juice
2 teaspoons roasted garlic pulp or 1 clove garlic, minced
Several dashes bottled hot pepper sauce
1 green onion, finely chopped
1/4 cup snipped fresh Italian parsley
1/4 cup snipped fresh chives
2 tablespoons snipped fresh tarragon
Freshly ground black pepper
Vegetable dippers, such as Belgian endive, baby romaine lettuce leaves, asparagus spears, carrots, radishes, and/or green onions
- 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.
From the Test Kitchen
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.
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.