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Creamy Lemon-Herb Dressing

Total Time

Prep/Total Time: 10 min.


2-1/2 cups 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.


  • 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


  1. 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.
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.

Nutrition Facts

2 tablespoons: 133 calories, 14g fat (2g saturated fat), 10mg cholesterol, 198mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 1g protein.

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