Green Goddess Dip - cooking recipe

Ingredients

2 tablespoons roughly chopped fresh chives
2 tablespoons roughly chopped fresh flat-leaf parsley
1 tablespoon roughly chopped fresh tarragon
2 tablespoons roughly chopped fresh basil
1 tablespoon roughly chopped of fresh mint
2 -3 anchovy fillets
1 shallot, roughly chopped
2 tablespoons fresh lemon juice
1/4 cup mayonnaise
3/4 cup sour cream
To serve
potato chips
mixed vegetables, for dipping (crudites)

Preparation

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.