Ingredients
1 cup sour cream
2/3 cup mayonnaise
2 anchovy fillets, preferably salt packed, rinsed
1 1/2 cups fresh flat-leaf parsley leaves
1/2 cup fresh basil leaves
4 scallions, trimmed and chopped, dark-green tops reserved
Coarse salt and freshly ground pepper
1/4 cup chopped fresh tarragon leaves
Assorted crudites, such as cherry tomatoes, baby carrots, and blanched snap peas, snow peas, wax beans, and baby squash (see note), for serving
Preparation
In a food processor, puree sour cream, mayonnaise, anchovies, parsley, basil, and chopped scallions until smooth. Season with salt and pepper. Transfer to a bowl. Refrigerate, covered, up to 1 day.
Finely chop reserved dark-green scallion tops and stir into dip, along with tarragon. Season with salt and pepper. Serve with crudites.
