xiaoxl/recipe_data huggingface dataset:
Chicken Fricassee and Dumplings (Lighter Version)


Ingredients:
paprika, chicken thighs, canola oil, nonfat milk, nonfat milk, dried parsley, poultry seasoning

Directions:
Combine 1 cup Bisquick, salt, pepper, and paprika in a gallon-size ziplock bag. Add chicken pieces, seal, and shake to coat.
In a very large, deep skillet or saute pan (one that has a lid], heat about 1/4-inch oil over medium-high heat. Add chicken pieces and cook until golden brown, turning at least once. Remove chicken to a paper-towel lined dish.
Drain fat from skillet. Add soup to skillet and gradually stir in 1 1/2 cups milk until smooth. Replace chicken, cover skillet, and bring just to boiling. Reduce heat and simmer gently over low heat for 45 minutes or until chicken is tender.
Blend together 2 cups Bisquick, 2/3 cup milk, parsley, and poultry seasoning.
Remove lid and drop dough by spoonfuls onto hot gravy (try not to overlap spoonfuls of dough].
Cook uncovered for about 10 minutes, or until top of dumplings looks set (not wet and doughy]. Replace lid and cook an additional 10 minutes or until dumplings are cooked through.
Confetti Treats


Ingredients:
butter, egg, miniature marshmallows, salted peanuts

Directions:
Preheat oven to 350°F.
Mix cake mix, melted butter and egg until combined.  Line 12 muffin tins with liners and spray with cooking spray.  Fill each tin about half full with the cake mixture.  Bake for 10-12 minutes.  Remove from oven and top with marshmallows, M&Ms, chocolate chips and peanuts.  (This middle will probably sink in a bit - which is good for making it more like a cup!]  Place back in the oven and bake for another 3-4 minutes -- until the marshmallows puff up and brown slightly.
Cool and enjoy!
Lemonade Made With Stevia


Ingredients:
lemon juice, water, stevia

Directions:
Mix all the ingredients together., Chill in your fridge., Stays fresh for several days.
South African Butternut Rings (Vegan, Gluten Free)


Ingredients:
garlic, salt, curry powder, brown sugar, cinnamon

Directions:
Preheat oven to Roast at 425°F.
Mix ingredients together in a mixing bowl coating butternut well with oil and spices.
Place single layer on baking sheet. Roast until golden and crispy (your nostrils will know] for 40-50 minutes. Turn over half way through roasting.
Plaza III Steak Soup - Copycat


Ingredients:
butter, flour, hot water, beef bouillon granules, onion, carrot, celery, canned tomatoes, pepper, Accent seasoning

Directions:
Melt butter in stock pot.
Blend in flour to make a smooth paste.
Gradually add hot water a little at a time.
Whisking it smooth as you go.
Simmer until smooth.
Sauté beef in a large skillet and drain off fat Add meat, bouillon, all vegetables and seasonings to saucepan.
Bring to a boil, then reduce heat and simmer until vegetables are cooked.
Baked Parmesan Fish With Pasta


Ingredients:
nonfat parmesan cheese, all-purpose flour, fresh thyme sprigs, angel hair pasta, onion, mushroom cap, green onion, garlic cloves

Directions:
Combine cheese, flour and thyme in a shallow bowl. Gently coat each piece of fish on all sides in the mixture.
Place fillets in a baking pan with rack. Bake in a 350 degree oven for 20 minutes, or until fish flakes easily when tested with a fork.
Cook pasta as directed on package; drain. Keep warm.
Heat large nonstick skillet over medium-high heat. Add onion, mushrooms, green onions and garlic. Cook, stirring frequently, until onions are tender. Season with salt and pepper to taste.
Place cooked pasta on oven-warmed plates. Place fish over pasta. Top with mushroom mixture. Garnish with thyme if desired.
Saffron Capellini With Garlic and Seafood


Ingredients:
olive oil, onion, garlic cloves, plum tomato, fresh parsley, dried parsley, bay scallop, baby clams, Saffron White Wine Pasta Dough

Directions:
Heat oil in a large pan,.
Saute onion till translucent add garlic simmer 3 minutes.
Toss in pepper flakes.
Add tomatoes and parsley.
Stir in scallops and clams cover and simmer over low heat.
Meanwhile, in a large pot of boiling salted water, cook the capellini until just al dente, about 3 minutes. Drain; transfer to the scallops and clam mixture  toss well  adding pasta water if needed and serve immediately. Top with additional olive oil and garnish with fresh parsley.
Nutella and Cinnamon Muffins


Ingredients:
butter, sugar, egg, vanilla extract, milk, whole wheat flour, baking powder, ground cinnamon, ground nutmeg, salt, chocolate, ground cinnamon, butter

Directions:
In a large bowl of an electric or stand mixer, cream butter and sugar together on medium speed.
Mix in the egg, vanilla extract, and milk. Gently stir in, until barely combined, flour, baking powder, cinnamon, nutmeg, salt and chocolate drops.
Spoon 1 heaping tablespoon of batter into the greased or lined with muffin paper liners muffin cavity. Layer with 1 teaspoon Nutella in the center and spoon another heaping tablespoon of batter on top. Repeat layering batter and Nutella into each muffin tin (8-9 muffins]. Fill the empty muffin tins halfway with water for even baking.
Bake the muffins at 220?C for 5 minutes. Reduce temperature to 180?C and bake for an additional 13-17 minutes until batter is set. Allow muffins to cool for about 5 minutes.
Meanwhile, make the cinnamon-sugar topping. Melt the butter. In a separate small bowl, stir together the sugar and cinnamon. Dip the top of each muffin into the melted butter and dip into the cinnamon-sugar mixture. Swirl them around in the cinnamon-sugar a bit to make sure you get a thick coating. Set upright on cooling rack.
Moroccan Lemon Chicken


Ingredients:
olive oil, chicken breast halves, onion, cumin, paprika, cinnamon, lemons, zest of, all-purpose flour, chicken broth, honey, canned chick-peas

Directions:
In a heavy 3-quart saucepan, heat oil over moderately high heat until hot, but not smoking.
Pat chicken dry& season with salt& pepper.
Cook chicken, skin side down until skin turns golden brown.
Transfer chicken to a plate.
Reduce heat to moderate& add onion.
Cook, stirring until softened.
Add cumin, paprika, cinnamon, lemon zest and flour.
Cook, stirring 1 minute.
Stir in the chicken broth, olives and honey.
Return chicken to the pan and simmer, uncovered about 20 minutes until chicken is cooked through.
Add chickpeas and simmer about 3 minutes.
Big Pot Chili for a Crowd


Ingredients:
onions, green pepper, bacon grease, ground beef, chili beans, tomatoes, tomato juice, tomato sauce, chili powder, cumin, garlic powder, salt, pepper, red pepper flakes

Directions:
In large soup pot, saute onions and green pepper in bacon grease., Add ground beef and cook and stir until no longer pink., Add all remaining ingredients., Bring to a boil, stirring occ., Simmer for 1 hour, stirring occ.
Quick Sunshine Cake
Category: desserts
By Dmarcks

This recipe was given to me by a friend with whom I exchange recipes.  It is so moist and good.  Being a nurse,  I am always looking for quick easy recipes.

Ingredients:
1 (18.25 ounce) package moist yellow cake mix
4  eggs
½ cup vegetable oil
1 (11 ounce) can mandarin oranges, juice reserved
1 (16 ounce) package frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (20 ounce) can crushed pineapple with juice

Directions:
Beat the eggs, and add them to the boxed cake mix.  Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit.  Pour the batter into a greased and floured 9 x 13 inch pan. Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C).  Cool on wire rack. While cake is baking, prepare the frosting by mixing together the  whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices.  Set frosting in refrigerator to set.  Frost when cake has thoroughly cooled.

Yields: 1 - 9 x 13 inch cake

Calories: 331.3
Fat: 16.9 g
Saturated fat: 7.1 g
Carbohydrates: 42.9 g
Sugars: 31 g
Dietary fiber: 0.7 g
Protein: 3.1 g
Cholesterol: 41.9 mg
Sodium: 324.2 mg
Slow Cooked Beef in Onion Sauce (Crock Pot)


Ingredients:
salt, black pepper, paprika, dried oregano, onions, garlic cloves, tomato paste, dry red wine, water

Directions:
Trim  off any excess fat from the meat. Mix salt, pepper, paprika and oregano. Rub this mixture into the meat, on all surfaces.
Put onions, garlic, tomato paste and about one-half of the liquid into the crock pot, or slow cooker and mix well. Add the remaining liquid and stir.
Nestle the meat down into the liquid, cover and cook on the low setting 8-9 hours, or until the meat is tender. Note: begin checking the roast for doneness at about 6 hours.
Taste for seasoning and make any adjustments. Serve with noodles, rice, or potatoes.
Roquefort Blue Cheese Chicken - OAMC


Ingredients:
chicken breasts, butter, sour cream, Roquefort cheese, blue cheese, garlic cloves

Directions:
Season chicken breasts with salt and pepper., Brown in skillet on both sides in butter., Mix together sour cream, cheese and garlic., Arrange in shallow baking dish., Pour over cheese mixture over chicken., Freeze., To serve, defrost and bake at 350°F for 45 minutes., Good served with buttered egg noodles!
Cuban Salad
Category: salad
By lutzflcat

Cuban salads typically are refreshing, yet uncomplicated, and they're always a nice addition to what often can be a heavy Cuban meal. Served with a loaf of crusty Cuban bread isn't a bad idea either!

Ingredients:
2 heads romaine lettuce, chopped
4 medium tomatoes (such as Campari®), cut into wedges
2 medium avocados - peeled, pitted, and cubed
1 medium red onion, halved and thinly sliced
½ (15.5 ounce) can black beans, rinsed and drained
¼ cup fresh lime juice
1 teaspoon honey
1 clove garlic, minced
½ teaspoon ground cumin
¼ teaspoon salt
freshly ground black pepper to taste
½ cup extra-virgin olive oil

Directions:
Combine romaine, tomatoes, avocados, onion, and black beans in a large bowl; toss to combine. Whisk lime juice, honey, garlic, cumin, salt, and pepper together in a small bowl. While constantly whisking, stream in the olive oil until dressing is well combined. Drizzle some of the dressing over the salad, toss, taste, and add more dressing if desired. If there's any extra dressing, refrigerate for later use.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 536.1
Fat: 43.7 g
Saturated fat: 6.2 g
Carbohydrates: 33.8 g
Sugars: 8.9 g
Dietary fiber: 16.1 g
Protein: 8.9 g
Sodium: 384.7 mg
Honey Dijon Brussels Sprouts
Category: side-dish
By Stacy

My mother made this for Thanksgiving.  It's a wonderful twist on Brussels sprouts!

Ingredients:
10  Brussels sprouts, halved
1 ½ teaspoons butter, melted
1 ½ teaspoons honey
½ teaspoon Dijon mustard
1 pinch dried dill weed
1 pinch onion powder

Directions:
Place Brussels sprouts into a saucepan filled with lightly salted water. Boil over medium high heat until Brussels sprouts are just tender, 8 to 10 minutes; drain. Mix butter, honey, Dijon mustard, dill weed, and onion powder in a large bowl. Toss Brussels sprouts in mustard mixture to coat.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 89.1
Fat: 3.4 g
Saturated fat: 2 g
Carbohydrates: 14.1 g
Sugars: 6.9 g
Dietary fiber: 3.7 g
Protein: 3.4 g
Cholesterol: 8.1 mg
Sodium: 78.1 mg
Mom's Pie Crust


Ingredients:
flour, salt, shortening, egg, milk

Directions:
Mix flour and salt in medium size bowl.
Cut in shortening with pastry blender until uniform with pieces no larger than a pea.
Break egg into measuring cup and beat.
Add milk to egg to just over 1/2 cup (about 1/2 cup plus a table spoon total milk and egg] stir well.
Blend egg and milk mixture into flour mixture with a fork until liquid is no longer present.
Very lightly knead dough and form into a ball (Over working the dough is the most common reason for pie crust failure!].
Cut Dough in half.
Roll out and use with your favorite filling. Makes a top and bottom crust. divide recipe in half for a single crust pie.
Mini Cheesecakes from PHILADELPHIA®
Category: trusted-brands-recipes-and-tips
By Philadelphia

Mini cheesecakes topped with whipped cream, blueberries, and lemon zest make elegant little individual desserts.

Ingredients:
1 cup HONEY MAID Graham Cracker Crumbs
2 tablespoons sugar
3 tablespoons butter or margarine, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
¾ cup sugar
1 teaspoon vanilla
3 medium (blank)s eggs
1 cup whipping cream
2 cups blueberries
1 tablespoon lemon zest

Directions:
Heat oven to 325 degrees F. Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups. Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts. Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours. Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.

Prep time: 20 mins
Total time: 3 hrs 20 mins
Yields: 18 mini cheesecakes

Calories: 249.5
Fat: 18.9 g
Saturated fat: 10.5 g
Carbohydrates: 18.5 g
Sugars: 12.6 g
Dietary fiber: 0.4 g
Protein: 4 g
Cholesterol: 92.6 mg
Sodium: 208.8 mg
Coq Au Vin Blanc (Chicken With White Wine)


Ingredients:
white whole wheat flour, garlic clove, coarse sea salt, paprika, fresh coarse ground black pepper, boneless skinless chicken breast halves, olive oil, chicken broth, dry white wine, parmesan cheese

Directions:
Preheat oven to 350°F., Combine flour, garlic, salt, paprika, and pepper on a plate., Dredge chicken in flour mixture., Heat oil in cast iron skillet., Add chicken and cook 2 minutes on each side over medium heat until browned., Add broth and wine.  Bring to boil then cover & bake 30 minutes., Sprinkle with parmesan & serve.
Broccoli Pasta Sauce


Ingredients:
broccoli, scallion, butter, half-and-half, dried basil, garlic clove, parmesan cheese, gorgonzola, cayenne, linguine, walnuts

Directions:
Cook broccoli in boiling, salted water for 3-4 minutes or until tender.
Drain and refresh under cold, running water, and pat dry.
Cook scallion in butter until softened; add cream, basil and garlic; simmer, stirring.
Add cheeses and stir until well-combined.
Stir in broccoli and cayenne and salt and pepper to taste and cook until heated through.
Serve sauce over linguine and sprinkle with toasted walnuts.
Very Berry Wake-Up Shake


Ingredients:
fresh strawberries, low-fat milk, vanilla-flavored soymilk, low-fat plain yogurt, liquid honey, wheat germ, quick-cooking oatmeal

Directions:
In blender, process strawberries, milk, yogurt, honey and wheat germ (if using] until smooth.
Serve immediately.
Almond Chicken Breasts With Creamy Tarragon Mustard Sauce


Ingredients:
boneless skinless chicken breast, all-purpose flour, water, light mayonnaise, light sour cream, Dijon mustard, dried tarragon

Directions:
Between sheets of waxed paper, pound breasts to 1/4-inch thickness. Dust with flour. In shallow bowl, whisk together egg white and water. Combine almonds and bread crumbs and place on a plate.
In nonstick skillet sprayed with vegetable spray, heat oil over medium-high heat. Dip breasts in egg wash, then in crumb mixture. Cook for 3 minutes on one side; turn and cook for 2 minutes longer or until just done at center.
Meanwhile, in small saucepan whisk together mayonnaise, sour cream, mustard and tarragon; heat over low heat just until warm. Serve over chicken.
Quick Pot Sticker Soup
Category: soups-stews-and-chili
By SLOcook

This quick and delicious soup whips up really quick. I add some egg rolls to round out the meal.

Ingredients:
1 tablespoon sesame oil
1  onion, chopped
2 cloves minced garlic
2 (32 ounce) cartons chicken broth
2  green onions, chopped
1 tablespoon sesame oil
salt and pepper to taste
1 (15 ounce) package frozen pot stickers (any filling)
1 (12 ounce) package frozen stir-fry vegetables

Directions:
Heat 1 tablespoon of sesame oil in a large pot over medium heat. Stir in the chopped onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken broth, green onions, and remaining sesame oil. Bring to a boil over high heat, and season to taste with salt and pepper. Reduce the heat to medium, and add the frozen pot stickers and stir-fry vegetables. Cook until the pot stickers float, about 8 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 servings

Calories: 169.2
Fat: 5.5 g
Saturated fat: 0.7 g
Carbohydrates: 25 g
Sugars: 3.7 g
Dietary fiber: 1.9 g
Protein: 5.2 g
Cholesterol: 5.6 mg
Sodium: 1385 mg
Ginger Beef


Ingredients:
beef tenderloin steaks, soy sauce, Chinese wine, Bourbon, sugar, garlic clove, fresh ginger, cornstarch

Directions:
Cut beef into thin, 2 inch strips.
Combine soy sauce, Chinese wine or Bourbon, sugar, garlic, ginger root and cornstarch, and pour over beef; let marinate in refrigerator for at least one hour.
Heat oil very hot in skillet; sear beef pieces quickly by tossing in pan and stirring frequently.
Do not overcook.
Beef should be cooked only about 5 minutes.
Giant Almond Joy Cookie


Ingredients:
butter, all-purpose flour, sugar, brown sugar, eggs, cocoa powder, salt, baking soda, vanilla, chocolate chips

Directions:
Preheat oven to 350 degrees.
Cream together butter, sugar, and brown sugar.
Beat in the vanilla and the eggs one at a time until completely incorperated.
In a seperate bowl sift together flour, cocoa powder, salt, and baking soda.
Add the flour mixture 1/2 cup at a time waiting until each portion is well incorperated.
Stir in chocolate chips, coconut, and almonds.
Grease 1 12 inch cake pan
Shape the dough into a large ball and flaten into the middle of the pan until it is 1 1/2 inch disk (it will not reach the sides of the pan].
Bake for 30 minutes.
Sweet Cornbread


Ingredients:
flour, cornmeal, sugar, baking powder, salt, baking soda, buttermilk, eggs, vanilla

Directions:
Heat oven to 375., Spray loaf or muffin pans., Mix flour, cornmeal, sugar, baking powder, salt and baking soda., Make a well in the flour and whisk in buttermilk., Mix oil, eggs and vanilla in a small bowl and add to the flour mixture., Whisk just until moistened., Can add fresh or frozen blueberries if desired., Bake at 375 for 25-30 minutes.
Ham and Broccoli Strata


Ingredients:
deli ham, swiss cheese, eggs, milk, Dijon mustard, paprika

Directions:
In a large bowl, combine the broccoli, ham and cheese; spread half the mixture into a greased 13x9x2-inch baking dish.  Arrange bread slices on top and cover with remaining ham//cheese/broccoli mixture.  In a large bowl, combine the eggs, milk, onion flakes, mustard and hot pepper sauce.  Pour over broccoli mixture.  Sprinkle with paprika.  Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking, uncovered, for 35-40 minutes or until a knife inserted in the center comes out clean.  Let stand 5 minutes before serving.
Herb and Onion Loaf With Sun-Dried Tomatoes - Abm


Ingredients:
water, bread flour, sugar, salt, dried rosemary, garlic powder, active dry yeast, onion, sun-dried tomato

Directions:
Place first 7 (seven] ingredients in ABM according to manufacturer's instructions.
Set ABM on basic cycle for 1 1/2 lb loaf and activate program.
5 Minutes before end of final kneading, add onion and sun-dried tomatoes.
Enjoy when done.
Tennessee Caviar


Ingredients:
black-eyed peas, green bell pepper, onion, hot salsa, cider vinegar, green olives, bay leaves, salt

Directions:
Combine peas, green pepper, onion,  jalapeños, salsa, vinegar, olives, and salad dressing in bowl; mix well.
Stir in bay leaves and salt (optional].
Chill, covered, overnight.
Remove bay leaves and serve with dip-sized corn chips.
Homemade Pasta without a Pasta Machine
Category: world-cuisine
By Alemarsi

Haven't got a pasta machine but still want to try homemade pasta? This is the recipe for you! All you need is flour, eggs, salt, and a rolling pin. And, of course, some time to have fun!

Ingredients:
2 ½ cups Italian-style tipo 00 flour, plus additional for dusting
3 large eggs
1 pinch salt
1 tablespoon water, or as needed

Directions:
Place flour on a marble or wooden work surface. Make a well in the center and crack in the eggs; add the salt. Gently beat eggs with a fork, incorporating the surrounding flour, until batter is runny. Bring remaining flour into the batter using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff. Knead dough with your hands by flattening the ball, stretching it and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes. Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour. Dust work surface with flour. Divide dough into 3 equal portions. Flatten 1 piece a little and roll out 5 to 6 times with a rolling pin. Turn dough 45 degrees and roll 5 to 6 times. Continue rolling and turning until dough is 1/16-inch thick. Cut dough into a sheet. Dust generously with flour and roll into a cylinder. Slice cylinder into 1/4-inch thick strips. Unroll strips and toss generously in flour. Let tagliatelle air-dry, about 30 minutes. Bring a large pan of salted water to a boil. Drop in tagliatelle and cook until tender yet still firm to the bite, 3 to 5 minutes. Drain.

Prep time: 25 mins
Cook time: 8 mins
Total time: 1 hr 33 mins
Yields: 4 servings

Calories: 324.4
Fat: 5 g
Saturated fat: 1.3 g
Carbohydrates: 54.7 g
Sugars: 0.5 g
Dietary fiber: 1.8 g
Protein: 13.7 g
Cholesterol: 139.5 mg
Sodium: 92.9 mg
Latin Black Beans Habichuelas Negras


Ingredients:
olive oil, canned black beans, water, green bell pepper, garlic cloves, yellow onion, sazon goya con culantro y achiote, oregano, white vinegar, sugar

Directions:
In a medium sized saucepan, heat oil over Med/Hi heat.
add your garlic, onion and green bell pepper (we call this sofrito] and saute until tender.
add your beans(liquid from beans as well], 2 pks of sazon, oregano, water and sugar.
stir it all up and increase heat to High.
once boiling, lower heat to simmer for about 30 minutes.
add cap of vinegar and stir up
serve over rice
enjoy!
Cheesy Mushroom Chicken Spaghetti


Ingredients:
Ro-Tel diced tomatoes with peppers, Velveeta cheese, mushroom, onion, butter, black pepper

Directions:
Cut the chicken breast into rough cubes, of about 1 inch. Finely chop the mushrooms and onions.
Over medium high heat, sautee the mushrooms and onions in the butter until soft.  Add the chicken, garlic salt, and pepper, and mix well.
In a large pot of boiling water, boil the spaghetti for about 8 minutes or until done a little less than your liking, as it will cook a bit further in the oven. Drain completely.
Chop the block of Velveeta into approximately 1 inch cubes.
In a large casserole dish, combine the soups, drained can of Ro-Tel, velveeta, and chicken mixture. Add the pasta and mix together well.  (Be mindful of mixing up the velveeta because sometimes the little cubes like to clump together, expecially after getting a little warm from the pasta.].
Bake covered in a 350 degree oven for 30 minutes.  I like the top of mine crispy, so I take off the cover and bake for another 10 minutes.  If you don't like crispy, then keep it covered.
Be sure to let it cool for about 10 mintues prior to serving.
Green Goddess Dip
Category: side-dish
By TerryWilson

You can use 'lite' sour cream and mayonnaise, but the flavor seems a bit flatter.

Ingredients:
¾ cup sour cream
¾ cup mayonnaise
2 cloves garlic, minced
¼ cup fresh parsley leaves
2 teaspoons chopped fresh tarragon
1 tablespoon lemon juice
2  anchovy fillets
¼ cup minced fresh chives
salt and ground black pepper to taste

Directions:
Blend the sour cream, mayonnaise, garlic, parsley, tarragon, lemon juice, and anchovy fillets in a food processor or blender until smooth and creamy; transfer to a bowl. Gently stir the minced chives into the sour cream mixture; season with salt and pepper. Refrigerate at least 1 hour before serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 2 cups

Calories: 99.6
Fat: 10.5 g
Saturated fat: 2.6 g
Carbohydrates: 1.1 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 0.7 g
Cholesterol: 9.1 mg
Sodium: 83.3 mg