1 (16 ounce) Container Light Sour Cream (divided)
1/2 Cup Plain Low Fat Yogurt
1 Cup Firmly Packed Fresh Parsley
2 Green Onions (sliced)
2 TBSP Fresh Tarragon Leaves
1 tsp Anchovy Paste
3/4 tsp Salt
1/4 tsp Black Pepper
Blend 1/2 cup of the sour cream, yogurt, parsley, green onions,
tarragon, and anchovy paste in blender until smooth.Transfer to a bowl.
Stir in the remaining sour cream, salt, and pepper.
This dip can be made the day before the party and refridgerated
overnight.
Serve with fresh vegetables of your choice. I would also suggest
preparing the vegetables the night before the party also, such as cutting
the carrots to fit in the tray. This can be such a time saver which can give
you extra time for that recipe that cannot be prepared the day before.
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