For those with an herb garden, this summertime dip is a bundle of fresh-clipped herbs in a delicate green, creamy sauce. Light and refreshingly herbaceous, the perfect dippers are garden-fresh vegetables, such as asparagus spears, baby carrots, radishes, zucchini spears, cucumber slices, and broccoli or cauliflower florets.
2 oil-packed anchovy fillets rinsed and blotted dry
1 large clove garlic smashed
2 green onions including 3 inches of the green tops, cut into 1/2-inch lengths
1/4 cup fresh flat-leaf parsley leaves lightly packed
1/4 cup fresh cilantro leaves lightly packed
1/4 cup fresh dill chopped
2 tablespoons fresh tarragon leaves coarsely chopped
6 large fresh basil leaves torn into small pieces
2 tablespoons white wine vinegar
1 teaspoon kosher or sea salt
1 teaspoon sugar
1/8 teaspoon freshly ground pepper
3/4 cup reduced-fat sour cream
1/2 cup reduced-fat mayonnaise
Skinny Dippers: Crudités; Baked Pita Chips; Baked Wonton Crisps; Baked Bagel Chips
In the workbowl of a food processor fitted with the metal blade, process the anchovies, garlic, green onions, parsley, cilantro, dill, tarragon, basil, vinegar, salt, sugar, and pepper until finely chopped. Stop the machine once or twice to scrape down the sides of the bowl with a rubber spatula. Add the sour cream and mayonnaise, and process until the mixture is smooth. Taste and adjust the seasoning. Transfer to a serving bowl, cover, and refrigerate for at least one hour to allow the flavors to meld.
This dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator 10 minutes before serving.