Green Goddess Dip

Presented by Johnson & Wales University's Alex Lozano 
Yield:  Approximately 1-3/4 Cups


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


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