60g anchovy fillets, drained
1 small shallot, chopped or a small, 5cm piece red onion
1/2 cup flat-leaf parsley
12 blades fresh chives, chopped (about 3 tablespoons)
2 tablespoons chopped tarragon leaves
3 tablespoons white wine vinegar
1/2 lemon, juiced
1/3 cup extra-virgin olive oil
1 cup sour cream
– In a food processor, combine first 6 ingredients. Turn processor on and stream in the olive oil.
– Transfer dip to a bowl and stir in sour cream and black pepper. Serve with veggies and breadsticks for dipping.
Recipe by Rachael Ray