Note: The original recipe calls for 1 tsp tarragon. I am not a fan of tarragon, so I omitted it, but feel free to add it in if you like. I also added a bit of garlic, because, honestly, what's a great dip without at least a bit of garlic?!
2 tbsp roughly chopped fresh chives
2 tbsp roughly chopped fresh flat-leaf parsley
2 tbsp roughly chopped fresh basil
1 tbsp roughly chopped fresh mint
2 or 3 anchovy fillets (I used anchovy paste)
2 tsp pureed garlic
1 shallot, roughly chopped
2 tbsp fresh lemon juice
1/4 cup mayonnaise
3/4 cup sour cream
1. In a blender or food processor, combine the chives, parsley, basil, mint, anchovies, garlic, shallot, lemon juice, and mayonnaise. Blend or process until smooth.
2. Transfer the mixture to a bowl and stir in the sour cream. Cpver with plastic wrap and refrigerate for at least 30 minutes.
3. Serve with crudites or chips.