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Garden Party Dip




Source of Recipe


Source: Ladies' Home Journal


List of Ingredients




1 container (16 ounces) light dairy sour cream, divided
1/2 cup plain low-fat yogurt
1 cup firmly packed flat-leaf parsley
2 green onions, sliced
2 tablespoons fresh tarragon leaves
1 teaspoon anchovy paste
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Assorted fresh vegetables (asparagus, broccoli, carrots, cherry tomatoes, cucumbers, endive, mushrooms, radishes, snowpeas)


Recipe



1. In a blender or food processor, combine 1/2 cup of the sour cream, the yogurt, parsley, green onions, tarragon, anchovy paste, salt, and pepper and blend or process until smooth. Transfer to a medium bowl and stir in the remaining sour cream. Serve with vegetables. Makes 36 servings (2-1/4 cups).
/b> Make-Ahead Tip: Prepare as directed above. Cover and refrigerate up to 24 hours.