This recipe came from an estate sale. It was obtained when the family collection was purchased from the Burnett Estate in Terrell, Texas in 1981.
- 2 ounces anchovy paste
- 3 tablespoons mayonnaise
- 6 green onions and tops finely chopped
- 2 cups sour cream
- 3 tablespoons lemon juice
- 3 tablespoons vinegar
- 1 tablespoon coarsely ground black pepper
- Mix all ingredients well then refrigerate until ready to use.