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The Boston Globe

Food & dining

Recipe for green goddess dressing

Makes about 3½ cups

1 bunch chives, chopped
cups mint leaves
1 cup coarsely chopped dill
¾ cup tarragon leaves (from about 6 sprigs)
4 scallions, chopped
2 cups sour cream
4 ounces feta cheese
Salt and pepper
¾ cup canola oil
Juice of 1 lemon

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