Herb Dip

• 1 cup sour cream
• 1 cup mayonnaise
• 13 cup finely chopped parsley
• 3 tablespoons chopped chives
• 1 tablespoon white-wine vinegar
• 1 clove garlic, crushed
• 1/4 teaspoon salt
• 18 teaspoon freshly ground pepper

1. In a bowl, combine all of the ingredients, mixing them well.
2. Cover and refrigerate overnight.
3. Serve with crudites, including cherry tomatoes; yellow-pear tomatoes; red, yellow and green peppers; seeded cucumbers; scallions; baby carrots; French radishes; blanched broccoli, and cauliflower.

sour cream, mayonnaise, parsley, chives, whitewine vinegar, clove garlic, salt, ground pepper

Taken from cooking.nytimes.com/recipes/2915 (may not work)