In a blender or food processor, combine 1/2 cup of the sour cream, the yogurt, parsley, green onions, tarragon, anchovy paste, salt, and pepper and blend or process until smooth. Transfer to a medium bowl and stir in the remaining sour cream. Serve with vegetables.
Make-Ahead Tip- Prepare as directed above. Cover and refrigerate up to 24 hours.
Serving
Suggestions
Makes 36 servings (2-1/4 cups).
Originally Submitted
12/29/2009
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