Greenest Goddess Dressing And Dip

• 3/4 cup (180 grams) mayonnaise or Aioli
• 3/4 cup (180 grams) sour cream or Greek yogurt
• 3 tablespoons finely chopped tarragon
• 1/4 cup (5 grams) finely chopped flat-leaf parsley
• 2 tablespoons finely chopped chives or scallions
• Juice of 1 lemon
• 2 olive oil- or salt-packed anchovies, rinsed, finely chopped
• 1 ripe California avocado, halved, pitted, peeled, and cut into quarters
• 3 tablespoons finely chopped carrot tops
• 1/4 teaspoon sea salt
• Ground black pepper

1. Combine the mayonnaise, sour cream or yogurt, tarragon, parsley, chives or scallions, lemon juice, and anchovies, avocado, carrot tops, and salt in a blender and blend until smooth. Taste and adjust the seasoning, adding pepper to taste. Serve immediately.
2. Store in a jar with a tight-fitting lid in the refrigerator for up to 1 week.

mayonnaise, sour cream, tarragon, flatleaf parsley, chives, lemon, olive oil, california avocado, carrot tops, salt, ground black pepper

Taken from food52.com/recipes/70642-greenest-goddess-dressing-and-dip (may not work)