Green Goddess Dip

INGREDIENTS

1 cup flat-leaf parsley leaves

1 cup packed watercress, washed

2 tablespoons tarragon leaves

1 tablespoon basil

3 tablespoons chives, minced

1 clove garlic, chopped

1 medium shallot, peeled

1 tsp. anchovy paste

1/4 cup grapeseed oil

Zest and juice of 1 lemon

1 tablespoon plus 1 teaspoon champagne vinegar

1 cup mayonnaise

1 cup sour cream

2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

Puree the parsley, watercress, tarragon, minced chives, garlic, anchovy paste, lemon zest and juice and 1/4 cup grapeseed oil in a blender or food processor until is resembles a sort of loose pesto.

Meanwhile in a large bowl combine the mayonnaise and sour cream.

Combine the herb puree, vinegar, 2 teaspoons salt and 1/2 teaspoon pepper into the mayonnaise and sour cream mixture. Cover and refrigerate until serving.

Makes about 2 cups of dip and serves a lot. Serve with crudite, pita chips or lightly salted tortilla chips.