Pick parsley leaves from stems and transfer to a liquid measuring cup. Add basil.
Add anchovies, garlic powder, lemon juice, sour cream, yogurt, salt, and pepper. Blend until smooth. Enjoy over salads or as a dip for bread and vegetables!
Buttermilk ranch dressing
Homemade German green sauce
Homemade tahini dressing
Homemade miso butter
Apple butter toasts
Fish tacos with grapefruit salsa
Beet chips with feta-yogurt dip
Made with in Berlin