pat's Recipe

Green Goddess Dip

Category: Dips-served cold

2 Tbs. roughly chopped fresh chives
2 Tbs. roughly chopped fresh flat-leaf parsley
1 Tbs. roughly chopped fresh tarragon
2 Tbs. roughly chopped fresh basil
1 Tbs. roughly chopped fresh mint
2 or 3 anchovy fillets
1 shallot, roughly chopped
2 Tbs. fresh lemon juice
1/4 cup mayonnaise
3/4 cup sour cream
Potato chips for serving
Crudites for serving

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.
Makes about 1 1/2 cups.