Svelte Green Goddess Dip

Ingredients

• 2 oil-packed anchovy fillets, rinsed and patted dry
• 1 large clove garlic, smashed
• 2 scallions, including 3 inches of the green tops, cut into 1/2-inch lengths
• 1/4 cup lightly packed flat-leaf parsley leaves
• 1/4 cup lightly packed cilantro leaves
• 1/4 cup chopped dill leaves
• 2 tablespoons coarsely chopped tarragon leaves
• 6 large basil leaves, torn into 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

Directions

1. In a food processor with the metal blade in place, combine the anchovies, garlic, scallions, parsley, cilantro, dill, tarragon, basil, vinegar, salt, sugar, and pepper. Pulse and process until everything is finely minced, pausing 1 or 2 times to run a rubber spatula around the bowl.
2. Spoon in the sour cream and mayonnaise, then process again until the dip is smooth. Scrape it into a serving bowl, cover it, and chill for at least 1 hour so the flavors can come together. You can make this dip up to 2 days ahead; keep it covered in the refrigerator, then take it out 10 minutes before serving.