Harvest your chives and parsley, which can be abundant in the garden nearly year-round, to make this delicious dressing. Green Goddess dressing was created in the 1920's at the Palace Hotel in San Francisco. In its time this dressing was extremely popular; you could liken it to the popularity of Ranch dressing today.  It also makes a great dip for a party tray of fresh vegetables.

1 cup mayonnaise
1/2 cup sour cream
1/2 cup minced chives
1/4 cup fresh parsley, chopped very fine
1 tablespoon lemon juice
1 tablespoon white vinegar
Salt and pepper to taste

Combine all ingredients in a food processor and let the flavors blend for a few hours in the fridge before serving. The original also included 3 or 4 chopped anchovies, which you may add to suit your taste. The fresh green color of this dressing is very pretty.

You can make a lighter version this dressing with low-fat sour cream and reduced calorie mayonnaise.