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Presented by Johnson & Wales University's Alex Lozano
Yield: Approximately 1-3/4 Cups
INGREDIENTS
¾ cup sour cream
¾ cup Mayonnaise
2 Garlic Cloves, Minced
¼ cup fresh parsley
2 teaspoons chopped fresh tarragon
¼ cup chopped fresh basil
¼ cup minced fresh chives
1 tablespoon juice from 1 lemon
2 anchovy fillets, rinsed and patted dry
Salt and pepper to taste
DIRECTIONS
Process all of the ingredients except the salt and pepper in either a food processor or a blender. Season with salt and pepper to taste. Chill until flavors meld, about 1 hour. Serve
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