‘Lite’ versions of sour cream and mayonnaise are an option, although the flavor is a little bit blander.
| Prep Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- ¾ cup sour cream
- ¾ cup mayonnaise
- 2 cloves garlic, minced
- ¼ cup fresh parsley leaves
- 2 teaspoons chopped fresh tarragon
- 1 tablespoon lemon juice
- 2 anchovy fillets
- ¼ cup minced fresh chives
- salt and ground black pepper to taste
Instructions
- Blend the sour cream, mayonnaise, garlic, parsley, tarragon, lemon juice, and anchovy fillets in a food processor or blender until smooth and creamy; transfer to a bowl. Gently stir the minced chives into the sour cream mixture; season with salt and pepper. Refrigerate at least 1 hour before serving.
Nutrition Facts
| Calories | 100 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 83 mg |
| Sugars | 0 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This was really, really good. I made it and after tasting, added more garlic , anchovies and parsley. I only had limes available and that juice was was the perfect finishing touch. Yummy stuff on grilled chicken!
This was a big hit at the party! I was asked to bring a dip to a party and I decided to try something new rather than the standard sour cream and onion dip. The dip was light and refreshing. Those fresh herbs were just the thing for a refreshing summer taste. Every last bit of dip was eaten and I was complimented by almost everyone. I did make sure the dip had at least four hours to sit in fridge so the flavors could develop. I grated the garlic rather than mincing it. This gave it quite a bit of extra garlic punch. I think next time I will use one clove of garlic rather than two if I’m grating the garlic again. I served it in a small bread bowl with veggies and pretzels. I also garnished the plate edible flowers. I’m really glad the dip tasted as good as the plate looked.
This made an excellent salad dressing simply thinned out with some buttermilk. I scaled this down to eight servings, and used 1/2 tsp. of anchovy paste for the one lonely anchovy. I’m not fond of tarragon, so I skipped it as well as the parsley, preferring instead to use some green onion and a handful of basil. This is crisp and fresh tasting, great on a tossed green salad.
Very garlicky, which is a good thing. I think more parsley and other herbs could improve this dip.
I made only half of this, but because I only had a little fresh tarragon left, I had to use a part of the dried version. I also used 1/2 teaspoon of anchovy paste rather than the fillet. The first night I used it as a salad dressing, and it didn’t go over that well. The next night I used it as it as written—a dip—-and it was a good success! This will definitely be a repeat for company! Thanks for this recipe!
Great. I made this as an additional sauce to remoulade to go with crab cakes, shrimp and artichokes.
I made this last night with “Greek Souzoukaklia” (from this site). It was the perfect compliment to the meat! I did have to make some changes- I didn’t have anchovies,a nd I played with the fresh herbs a bit. It was wonderful!