| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 15 to 20 servings |
Ingredients
- 1 cup fresh parsley
- 1/2 cup sour cream
- 1/3 cup chopped fresh chives
- 1/3 cup fresh tarragon
- 2 anchovy fillets
- Juice of 1 lemon
- 1 clove garlic
- 1 small shallot, roughly chopped
- Kosher salt and freshly ground pepper
- 1/2 cup mayonnaise
- Red and green veggies, for serving
Instructions
- Make the dip: Combine the parsley, sour cream, chives, tarragon, anchovies, lemon juice, garlic, shallot, 1/2 teaspoon salt and a few grinds of pepper in a blender and puree until smooth. Scrape into a bowl and gently stir in the mayonnaise. Cover and refrigerate at least 2 hours or overnight.
- Arrange red and green veggies on a platter. Serve with the dip.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 64 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 6 mg |
| Sodium | 59 mg |
Reviews
What a delicious and easy dip! My only swap was dill instead of tarragon.