Ingredients

• 1(2-ounce) can anchovies fillets, drained
• 1 small shallot, chopped or a small, 2-inch piece red onion or onions
• 1/2 cup flat-leaf parsley, 3 handfuls
• 12 blades fresh chives, chopped, about 3 tablespoons
• 2 tablespoons chopped tarragon leaves, 3 sprigs
• 3 tablespoons white wine or tarragon vinegar - eyeball it
• 1/2 lemon, juiced
• 1/3 cup extra-virgin olive oil, eyeball it
• 1 cup sour cream
• Black pepper
• 3/4 pound "baby" carrots
• 1 celery heart, cut into 4-inch sticks
• 1 red bell pepper, seeded and sliced into 1/2-inch strips
• 1 package bread sticks, any flavor or variety

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Instructions

1. In a food processor, combine first 6 ingredients. Turn processor on and stream in evoo. Transfer dip to a bowl and stir in sour cream and black pepper. Serve with veggies and breadsticks for dipping.