3 ounces cream cheese, softened to room temperature 1 cup sour cream 1 (2-ounce) tin anchovies, drained 1/2 cup roughly chopped flat-leaf parsley 1/4 cup chopped chives 1 green onion, green part and 1 inch of the white, chopped 2 tablespoons tarragon vinegar 1 teaspoon Worcestershire sauce 1 cup mayonnaise Salt and freshly ground black pepper to taste

Step 1 In a medium bowl, combine the cream cheese and sour cream and blend until smooth. Set aside.

Step 2 Combine the anchovies, parsley, chives, green onion, vinegar, Worcestershire sauce and mayonnaise in a blender and process until smooth. Transfer the mixture to the bowl and mix well. Season with salt and pepper to taste. Chill the dip before serving with potato chips or crudites.

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