Svelte Green Goddess Dip

• 2 oil-packed anchovy fillets, rinsed and blotted dry
• 1 large clove garlic, smashed
• 2 green/spring onions, including 3 in (7.5cm) of the green tops, cut into 1/2-in (12-mm) lengths
• 1/4 cup (13 g) lightly packed fresh flat-leaf parsley leaves
• 1/4 cup (15 g) lightly packed cilantro/fresh coriander leaves
• 1/4 cup (12 g) chopped fresh dill
• 2 tbsp coarsely chopped fresh tarragon leaves
• 6 large fresh basil leaves, torn into small pieces
• 2 tbsp white wine vinegar
• 1 tsp kosher or sea salt
• 1 tsp sugar
• 1/8 tsp freshly ground pepper
• 3/4 cup (180 ml) reduced-fat sour cream
• 1/2 cup (120 ml) reduced-fat mayonaise
• Crudites, baked pita chips, baked wonton crisps, baked bagel chips, steamed baby artichokes

1. In the workbowl of a food processor fitted with the metal blade, process the anchovies, garlic, green/spring onions, parsley, cilantro/fresh coriander, dill, tarragon, basil, vinegar, salt, sugar, and pepper until finely chopped.
2. Stop the machine once or twice to scrape down the sides of the bowl with a rubber spatula.
3. Add the sour cream and mayonnaise.
4. Process until smooth.
5. Transfer to a serving bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld.

oil, clove garlic, greenspring onions, parsley, coriander leaves, dill, tarragon, fresh basil, white wine vinegar, kosher, sugar, ground pepper, sour cream, mayonaise, crudites

Taken from www.cookstr.com/recipes/svelte-green-goddess-dip (may not work)