Directions:
- In a food processor or blender, whir together the tarragon, chives, parsley, anchovy, lemon juice, and salt.
- Using the chute with the machine running, pour the oil into the mixture in a slow, steady stream.
- Turn off the machine and scrape down the sides.
- Add the sour or yogurt and process until the dip is smooth.
- Pour into an attractive bowl and serve with vegetable and bread dippers- endive leaves, cauliflower florets, thin slices of toasted artisan breads, and pita slices.
- Note: you can use lower-fat sour cream, if you like.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.29 Kcal (784 kJ) | ||
| Calories from fat | 165.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.35g | 28% | |
|---|---|---|---|
| Cholesterol | 10.06mg | 3% | |
| Sodium | 221.18mg | 9% | |
| Potassium | 236.91mg | 5% | |
| Total Carbs | 5.03g | 2% | |
| Sugars | 0.42g | 2% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 2.38g | 5% | |
| Vitamin C | 18.5mg | 31% | |
| Iron | 1.7mg | 10% | |
| Calcium | 97.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 272.36 Kcal (1140 kJ) | ||
| Calories from fat | 240.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.68g | 28% | |
|---|---|---|---|
| Cholesterol | 14.63mg | 3% | |
| Sodium | 321.64mg | 9% | |
| Potassium | 344.52mg | 5% | |
| Total Carbs | 7.32g | 2% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 0.95g | 3% | |
| Protein | 3.46g | 5% | |
| Vitamin C | 26.9mg | 31% | |
| Iron | 2.5mg | 10% | |
| Calcium | 142.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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