16 ounce container
light dairy sour cream, divided
plain low-fat yogurt
firmly packed flat-leaf parsley
fresh tarragon leaves
freshly ground pepper
Assorted fresh vegetables (asparagus, broccoli, carrots, cherry tomatoes, cucumbers, endive, mushrooms, radishes, snowpeas)
In a blender or food processor, combine 1/2 cup of the sour cream, the yogurt, parsley, green onions, tarragon, anchovy paste, salt, and pepper and blend or process until smooth. Transfer to a medium bowl and stir in the remaining sour cream. Serve with vegetables. Makes 36 servings (2-1/4 cups).
Make Ahead Tip
- Prepare as directed above. Cover and refrigerate up to 24 hours.
- Servings Per Recipe 36
- Fat, total(g)2,
- sat. fat(g)1,
- Percent Daily Values are based on a 2,000 calorie diet