Green Goddess Dip
makes about 13/4 cups
NOTE: Mayonnaise adds body to this dip, while sour cream brings
some needed tang and brightness.
3/4 cup sour cream (regular or light)
3/4 cup mayonnaise (regular or light)
2 medium garlic cloves, chopped
1/4 cup fresh parsley leaves
2 teaspoons chopped fresh tarragon leaves
1 tablespoon lemon juice
2 anchovy fillets, minced
1/4 cup minced fresh chives
Salt and ground black pepper
INSTRUCTIONS:
1. Combine sour cream, mayonnaise, garlic, parsley, tarragon, lemon juice, and anchovies in food processor and process until smooth and creamy, scraping down sides of bowl once or twice.
2. Transfer mixture to serving bowl and stir in chives. Season to taste with salt and pepper. Cover and chill until flavors meld, at least 1 hour and up to 2 days.