Green Goddess Dip

From the Williams-Sonoma site.

• Ready In: 15 mins
• Yields: 1 1/2 cups

Ingredients

• 2  tablespoons  roughly chopped fresh chives
• 2  tablespoons  roughly chopped fresh flat-leaf parsley
• 1  tablespoon  roughly chopped fresh tarragon
• 2  tablespoons  roughly chopped fresh basil
• 1  tablespoon  roughly chopped of fresh mint
• 2 -3  anchovy fillets
• 1  shallot, roughly chopped
• 2  tablespoons fresh lemon juice
• 1⁄4 cup mayonnaise
• 3⁄4 cup sour cream

• To serve

•  potato chips
•  mixed vegetables, for dipping (crudites)

Directions

1. In a blender or food processor, combine the chives, parsley, tarragon, basil, mint, anchovies, shallot, lemon juice and mayonnaise.
2. Blend or process until smooth, about 1 minute or about 15 pulses.
3. Transfer the mixture to a bowl and stir in the sour cream.
4. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 3 days.
5. Serve with potato chips and crudites for dipping.