A creamy, herb-packed dip with bright, tangy notes, ideal for pairing with crunchy chips and fresh vegetables.
# What You Need:
→ Base
01 - 1 cup sour cream
02 - 1/2 cup mayonnaise
03 - 1/4 cup plain Greek yogurt
→ Fresh Herbs
04 - 1/4 cup chopped fresh parsley
05 - 2 tablespoons chopped fresh chives
06 - 2 tablespoons chopped fresh tarragon
07 - 2 tablespoons fresh basil leaves
→ Flavorings
08 - 2 tablespoons freshly squeezed lemon juice
09 - 2 teaspoons white wine vinegar
10 - 2 anchovy fillets (optional)
11 - 1 small garlic clove, minced
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon freshly ground black pepper
→ To Serve
14 - Tortilla chips
15 - Assorted fresh vegetables (carrot sticks, cucumber slices, bell pepper strips, radishes, celery)
# How To Make It:
01 - Combine sour cream, mayonnaise, Greek yogurt, parsley, chives, tarragon, basil, lemon juice, white wine vinegar, anchovy fillets (if using), garlic, salt, and pepper in a food processor or blender.
02 - Blend until completely smooth and creamy, scraping down the sides of the container as needed to ensure even incorporation.
03 - Taste the dip and adjust lemon juice, salt, or pepper as desired to achieve optimal flavor balance.
04 - Transfer to a serving bowl, cover, and refrigerate for at least 30 minutes to allow flavors to develop and meld together.
05 - Serve chilled with tortilla chips and assorted fresh vegetables for dipping.
