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.