120 g (1/2 cup) mayonnaise

120 g (1/2 cup) sour cream

120 g (1/2 cup) olive oil

12 g (2 tbsp) garlic – chopped or grated

6 g (2 fillets) anchovies or 1/4 cup capers

10 g (1/2 cup) flat leaf Italian parsley – rough chopped

6 g (1/3 cup) chopped tarragon leaves

6 g (2 tbsp) fresh chives – rough chopped

30 g (1 cup) baby spinach

45 g (3 tbsp) fresh lemon juice

3 g (½ tsp) salt

1 g (½ tsp) black pepper

cayenne pepper to taste (be careful – it is strong)

OPTIONAL: add 1 tbsp of water at a time to dilute to thinner salad dressing

1. Either using a food processor or blender (best), add all of the ingredients. Puree until well combined and creamy, for a dip
2. If you want a runnier salad dressing, add 1 tbsp of water at a time, pulse to combine. Repeat until the you reach your desired viscosity
3. Store in a glass jar with an airtight lid in the refrigerator for 5 – 7 days

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