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Creamy Lemon-Herb Dressing

 Creamy Lemon-Herb Dressing
This dressing for vegetables is so easy, I make it the night before Thanksgiving to save time. We like it over asparagus, but try serving it with green beans or broccoli for an equally delicious and eye-pleasing side dish.
20 ServingsPrep/Total Time: 10 min.

Ingredients

  • 1-1/2 cups mayonnaise
  • 2/3 cup whipped cream
  • 1/2 cup chopped green onions
  • 1/2 cup minced fresh parsley
  • 1 can (2 ounces) anchovy fillets, drained, optional
  • 2 tablespoons minced chives
  • 2 tablespoons lemon juice

Directions

  • In a blender, combine the mayonnaise, whipped cream, onions, parsley,
  • anchovy if desired, chives and lemon juice; cover and process until
  • smooth. Cover and refrigerate for at least 1 hour.
  • Yield: 2-1/2 cups dressing.
Editor's Note: To serve over asparagus, in a skillet, cook the asparagus in a 1/2 in. of small water for 3-5 minutes or until crisp-tender; drain well. Spoon dressing over asparagus.
Nutritional Facts: 2 tablespoons equals 133 calories, 14 g fat (2 g saturated fat), 10 mg cholesterol, 198 mg sodium, 1 g carbohydrate, trace fiber, 1 g protein.