Herbfarm Green Goddess Dip

The Herbfarm Restaurant is located in Woodinville, Washington. Each week, the award-winning restaurant chooses the best from farm, forest, and sea to create thematic 9-course dinners showcasing the Pacific Northwest. In October 2001, Gourmet Magazine ranked The Herbfarm among "America's Best 50 Restaurants."

• Ready In: 10 mins
• Yields: 2 cups, approx

Ingredients

• 3⁄4 cup  fresh french tarragon leaf, gently packed
• 3⁄4 cup  snipped fresh chives
• 3⁄4 cup Italian parsley, gently packed
• 4  anchovy fillets
• 3  tablespoons fresh lemon juice
• 1⁄2 teaspoon salt
• 6  tablespoons extra virgin olive oil
• 3⁄4 cup sour cream or 3⁄4 cup plain yogurt

Directions

1. In a food processor or blender, whir together the tarragon, chives, parsley, anchovy, lemon juice, and salt.
2. Using the chute with the machine running, pour the oil into the mixture in a slow, steady stream.
3. Turn off the machine and scrape down the sides.
4. Add the sour or yogurt and process until the dip is smooth.
5. Pour into an attractive bowl and serve with vegetable and bread dippers- endive leaves, cauliflower florets, thin slices of toasted artisan breads, and pita slices.
6. Note: you can use lower-fat sour cream, if you like.