Herb Dip with Vegetables

Note:
Makes about 1-1/2 cups dip (twelve 2-tablespoon servings)
Prep: 20 minutes
Chill: 2 hours

1 cup mayonnaise or salad dressing
1/4 cup snipped fresh parsley
1/4 cup snipped fresh chives
1 tablespoon tarragon vinegar or white wine vinegar
1 teaspoon anchovy paste or mashed drained anchovy fillets
1 clove garlic, quartered
1/8 teaspoon ground pepper
1/2 cup dairy sour cream

Jicama slices
Yellow and red sweet pepper strips
Broccoli flowerets
Small carrots with tops, halved lengthwise

Place half of the mayonnaise or salad dressing, the parsley, chives,
tarragon or white wine vinegar, anchovy paste or mashed anchovy fillets,
garlic, and ground pepper in food processor bowl or blender container.
Cover and process or blend until smooth. Transfer to a small bowl. Stir
in sour cream and remaining mayonnaise or salad dressing. Cover and chill
for 2 to 24 hours.
To serve, transfer the dip to a serving bowl. Cut jicama slices into
desired shapes. Arrange jicama, sweet pepper strips, broccoli flowerets,
and carrots around bowl. Makes about 1-1/2 cups dip (twelve 2-tablespoon
servings).


Hope that helps you on your way

Happy Cooking

Bernhard
chef.at.home


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