1 (2 oz.) can anchovy fillets, drained
1 small shallot, chopped
1/2 cup flat leaf parsley
12 blades fresh chives, chopped (about 3 tablespoons)
2 Tablespoons chopped tarragon leaves (3 sprigs)
3 Tablespoons white wine vinegar
1/2 lemon, juiced
1/3 cup extra virgin olive oil
1 cup sour cream
black pepper (to taste)
In a food processor, combine the first 6 ingredients. Turn on the food processor and stream in olive oil. Once blended, transfer mixture to a bowl and stir in sour cream and black pepper.
Serve with vegetables and breadsticks.