About this recipe: A delicious dip that is a cinch to make. It's made with soured cream, mayonnaise, anchovy fillets and a variety of herbs. Serve with chips, crackers or crostini. It also does well as a sandwich spread.
Instead of lemon try Tarragon vinager - 29 Jul 2010 (Review from Allrecipes US | Canada)
I made this last night with "Greek Souzoukaklia" (from this site). It was the perfect compliment to the meat! I did have to make some changes- I didn't have anchovies,a nd I played with the fresh herbs a bit. It was wonderful! - 14 Mar 2011 (Review from Allrecipes US | Canada)
This made an excellent salad dressing simply thinned out with some buttermilk. I scaled this down to eight servings, and used 1/2 tsp. of anchovy paste for the one lonely anchovy. I’m not fond of tarragon, so I skipped it as well as the parsley, preferring instead to use some green onion and a handful of basil. This is crisp and fresh tasting, great on a tossed green salad. - 15 Feb 2015 (Review from Allrecipes US | Canada)