Creamy Herb Dressing Recipe
Creamy Herb Dressing Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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. -Brigitte Hinz, Sun City, Arizona
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1-1/2 cups mayonnaise or salad dressing
  • 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
  • 2 pounds fresh asparagus spears, trimmed

Directions

In a blender, combine the first seven ingredients; cover and process until smooth. Cover and refrigerate for at least 1 hour. In a skillet, cook asparagus in a small amount of water for 3-4 minutes or until crisp-tender; drain well. Spoon dressing over asparagus. Store dressing in the refrigerator. Yield: 6 servings (2-1/2 cups dressing).
Originally published as Creamy Herb Dressing in Taste of Home October/November 2000, p29

Nutritional Facts

1 each: 167 calories, 16g fat (4g saturated fat), 17mg cholesterol, 102mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 2g protein.

  • 1-1/2 cups mayonnaise or salad dressing
  • 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
  • 2 pounds fresh asparagus spears, trimmed
  1. In a blender, combine the first seven ingredients; cover and process until smooth. Cover and refrigerate for at least 1 hour. In a skillet, cook asparagus in a small amount of water for 3-4 minutes or until crisp-tender; drain well. Spoon dressing over asparagus. Store dressing in the refrigerator. Yield: 6 servings (2-1/2 cups dressing).
Originally published as Creamy Herb Dressing in Taste of Home October/November 2000, p29

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