• 3-4 anchovy fillets, drained
• 1 small shallot, chopped or a small, 2-inch piece of red onion or onions
• 1/2 cup flat leaf parsley (2 handfuls)
• 3 tablespoons chives (about 12 blades)
• 2 tablespoons tarragon leaves (about 3 sprigs)
• Juice of 1/2 lemon
• 1/4 cup extra virgin olive oil (EVOO)
• 1 avocado
• 1/2 cup sour cream
• Black pepper

In a food processor, combine first 6 ingredients and process while adding EVOO in a slow and steady stream. Once the mixture is paste-like, add the avocado and sour cream and process once again until smooth.


Transfer the dip to a bowl and serve with veggies and breadsticks alongside for dipping.


This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org.

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