Veggies and Breadsticks and Groovy Green Goddess Dip

• 1 (2-oounce) can anchovies fillets, drained
• 1 small shallot, chopped or a small, 2-inch piece red onion or onions
• 1/2 cup flat-leaf parsley, 3 handfuls
• 12 blades fresh chives, chopped, about 3 tablespoons
• 2 tablespoons chopped tarragon leaves, 3 sprigs
• 3 tablespoons white wine or tarragon vinegar - eyeball it
• 1/2 lemon, juiced
• 1/3 cup extra-virgin olive oil, eyeball it
• 1 cup sour cream
• Black pepper
• 3/4 pound "baby" carrots
• 1 celery heart, cut into 4-inch sticks
• 1 red bell pepper, seeded and sliced into 1/2-inch strips
• 1 package bread sticks, any flavor or variety

1. In a food processor, combine first 6 ingredients.
2. Turn processor on and stream in evoo.
3. Transfer dip to a bowl and stir in sour cream and black pepper.
4. Serve with veggies and breadsticks for dipping.

anchovies, shallot, flatleaf parsley, chives, tarragon, white wine, lemon, extravirgin olive oil, sour cream, black pepper, carrots, celery heart, red bell pepper, bread sticks

Taken from www.foodnetwork.com/recipes/rachael-ray/veggies-and-breadsticks-and-groovy-green-goddess-dip-recipe.html (may not work)