Green and White Crudites with Herbed Anise Dip

• 1/2 cup plain yogurt
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 1/2 teaspoons white-wine vinegar, or to taste
• 1 1/2 teaspoons coarse-grained mustard, or to taste
• 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
• 1 teaspoon aniseed, crushed
• 2 teaspoons Pernod, or to taste
• 1 1/2 tablespoons minced tarragon leaves
• 1 1/2 tablespoons minced fresh chervil leaves if desired
• 12 cups assorted crudites such as blanched broccoli and cauliflower flowerets, green beans, and snow peas; raw sliced celery, fennel, green bell peppers, cucumber, and daikon; and Belgian endive leaves

1. In a bowl whisk together all ingredients except herbs with salt and pepper to taste.
2. Chill dip, covered, at least 4 hours and up to 4 days.
3. Just before serving, stir in tarragon and chervil.
4. Arrange crudites decoratively on a tiered serving plate or in a large basket and serve with dip.

plain yogurt, sour cream, mayonnaise, whitewine vinegar, coarsegrained mustard, garlic, aniseed, pernod, tarragon, chervil, broccoli

Taken from www.epicurious.com/recipes/food/views/green-and-white-crudites-with-herbed-anise-dip-12046 (may not work)