Garlic Goddess Dip

• 2 cloves, large garlic, minced
• ½ cup flat-leaf parsley, coarsley chopped
• 1 tablespoon fresh tarragon, minced
• 1 teaspoon anchovy paste
• 2 tablespoons fresh lemon juice
• ½ cup mayonnaise
• ½ cup sour cream
• kosher salt and freshly ground pepper

In a mini-prep processor, combine the garlic, parsley and tarragon and process until finely minced. Add the anchovy paste and lemon juice and process until blended.

Transfer to a small bowl and stir in the mayonnaise and sour cream until blended. Taste and adjust seasoning with salt and pepper. Refrigerate until serving time. Makes 1 1/4 cups, 6 to 8 servings.