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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a great dressing to serve over a mixed green salad- perfect with Mexican food or BBQ! Originally from a September 1983 issue of Bon Apetit magazine in the R.S.V.P. Letters to the Editor section. The recipe was requested from The Warehouse restaurant in Marina del Rey, California.Sometimes I will add some chopped cilantro and finely diced jalapeno pepper to the dressing, especially if I'm serving this with Mexican food such as enchiladas. Ingredients:
1 1/3 cups sour cream |
1 cup mayonnaise |
1 green onion, thinly sliced |
1 tablespoon fresh parsley, finely minced |
1 garlic clove, finely minced |
2 teaspoons white wine vinegar |
2 teaspoons worcestershire sauce |
1 teaspoon anchovy paste |
1 teaspoon fresh lemon juice (to taste) |
1/2 teaspoon honey |
1/4 teaspoon prepared yellow mustard |
1/4 teaspoon celery salt |
1/4 teaspoon white pepper |
1 dash hot pepper sauce |
1 -2 drop green food coloring (optional) |
1 large avocado, peeled, pitted and finely chopped (or 2 medium avocados) |
Directions:
1. Combine all ingredients except avocado in medium bowl and blend well.
2. Gently stir in avocado.
3. Cover and chill well before serving.
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