Ingredients
Scale
- 1 cup mayonnaise
- 3/4 cup sour cream
- 1 tablespoon cider vinegar, may use lemon juice
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh tarragon leaves
- 1⁄2 teaspoon minced fresh garlic
- 2 canned anchovy fillets or 1 teaspoon anchovy paste
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Notes
Use a little less garlic.
Nutrition
Calories:80 |Fat: 7g |Protein: 1g |Fiber: 0g |Net Carbs:3g
Directions
- 1. Add all of the ingredients, except the chives, to a blender or food processor and pulse until well combined.
- 2. Chill for at least 1 hour before serving as a dip for vegetable crudité.