- One 2-ounce tin anchovies
- 3 tablespoons chopped fresh chives
- 3 tablespoons tarragon vinegar
- 1 tablespoon lemon juice
- 1 cup sour cream
- 1 cup mayonnaise
- ½ cup chopped fresh parsley
- ½ teaspoon salt
- Black pepper to taste
- Put all of the ingredients in a blender and blend until smooth. Cover and refrigerate until needed. Refrigerate for up to 1 week.