Green Goddess Dip

Name: Green Goddess Dip
Prep time: 15 min
Total time: 15 min
Yield: 1 1/2 cups
Ingredients: 2 tablespoons roughly chopped fresh chives; 2 tablespoons roughly chopped fresh flat-leaf parsley; 1 tablespoon roughly chopped fresh tarragon; 2 tablespoons roughly chopped fresh basil; 1 tablespoon roughly chopped of fresh mint; 2 -3 anchovy fillets; 1 shallot, roughly chopped; 2 tablespoons fresh lemon juice; 1/4 cup mayonnaise; 3/4 cup sour cream; potato chips; mixed vegetables, for dipping (crudites)

Submitted by evelynathens

"From the Williams-Sonoma site."

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Ready In:: 15mins
Ingredients:: 12
Yields:: 1 1/2 cups

ingredients

2 tablespoons roughly chopped fresh chives
2 tablespoons roughly chopped fresh flat-leaf parsley
1 tablespoon roughly chopped fresh tarragon
2 tablespoons roughly chopped fresh basil
1 tablespoon roughly chopped of fresh mint
2 -3 anchovy fillets
1 shallot, roughly chopped
2 tablespoons fresh lemon juice
¹⁄₄ cup mayonnaise
³⁄₄ cup sour cream
To serve
potato chips
mixed vegetables, for dipping (crudites)

directions

In a blender or food processor, combine the chives, parsley, tarragon, basil, mint, anchovies, shallot, lemon juice and mayonnaise.
Blend or process until smooth, about 1 minute or about 15 pulses.
Transfer the mixture to a bowl and stir in the sour cream.
Cover with plastic wrap and refrigerate for at least 30 minutes or up to 3 days.
Serve with potato chips and crudites for dipping.