LIVE

You can use 'lite' sour cream and mayonnaise, but the flavor seems a bit flatter.

Recipe Summary

prep:
15 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
16
Yield:
2 cups
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend the sour cream, mayonnaise, garlic, parsley, tarragon, lemon juice, and anchovy fillets in a food processor or blender until smooth and creamy; transfer to a bowl. Gently stir the minced chives into the sour cream mixture; season with salt and pepper. Refrigerate at least 1 hour before serving.

    Advertisement

Nutrition Facts

100 calories; protein 0.7g; carbohydrates 1.1g; fat 10.5g; cholesterol 9.1mg; sodium 83.3mg. Full Nutrition
Advertisement

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/30/2010
Instead of lemon try Tarragon vinager Read More
(11)

Most helpful critical review

Rating: 3 stars
01/18/2015
Very garlicky which is a good thing. I think more parsley and other herbs could improve this dip. Read More
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/29/2010
Instead of lemon try Tarragon vinager Read More
(11)
Rating: 5 stars
03/16/2011
I made this last night with "Greek Souzoukaklia" (from this site). It was the perfect compliment to the meat! I did have to make some changes- I didn't have anchovies a nd I played with the fresh herbs a bit. It was wonderful! Read More
(8)
Rating: 4 stars
02/16/2015
This made an excellent salad dressing simply thinned out with some buttermilk. I scaled this down to eight servings and used 1/2 tsp. of anchovy paste for the one lonely anchovy. I m not fond of tarragon so I skipped it as well as the parsley preferring instead to use some green onion and a handful of basil. This is crisp and fresh tasting great on a tossed green salad. Read More
(5)
Advertisement
Rating: 5 stars
04/24/2013
I made only half of this but because I only had a little fresh tarragon left I had to use a part of the dried version. I also used 1/2 teaspoon of anchovy paste rather than the fillet. The first night I used it as a salad dressing and it didn't go over that well. The next night I used it as it as written---a dip----and it was a good success! This will definitely be a repeat for company! Thanks for this recipe! Read More
(1)
Rating: 5 stars
12/23/2012
Great. I made this as an additional sauce to remoulade to go with crab cakes shrimp and artichokes. Read More
(1)
Rating: 5 stars
07/28/2018
This was a big hit at the party! I was asked to bring a dip to a party and I decided to try something new rather than the standard sour cream and onion dip. The dip was light and refreshing. Those fresh herbs were just the thing for a refreshing summer taste. Every last bit of dip was eaten and I was complimented by almost everyone. I did make sure the dip had at least four hours to sit in fridge so the flavors could develop. I grated the garlic rather than mincing it. This gave it quite a bit of extra garlic punch. I think next time I will use one clove of garlic rather than two if I m grating the garlic again. I served it in a small bread bowl with veggies and pretzels. I also garnished the plate edible flowers. I m really glad the dip tasted as good as the plate looked. Read More
Advertisement
Rating: 3 stars
01/17/2015
Very garlicky which is a good thing. I think more parsley and other herbs could improve this dip. Read More