1/4 C sour cream
4 anchovy fillets (I used paste)
3 T chives
2 T parsley
1 T capers
2 t lemon zest
1 t lemon juice
1/8 t salt
pepper
We put it on salmon burgers--well, I do. Stanford isn't a big fan of salmon burgers. Also good on veggies--fresh and cooked.
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