ABOUT THE RECIPE
by Jessica Battilana
2 oil-packed anchovy fillets
½ cup mayonnaise, preferably Hellmann’s/Best Foods
⅓ cup full-fat Greek yogurt
½ cup parsley leaves
⅓ cup basil leaves
1 to 2 tablespoons lemon juice
2 tablespoons finely chopped fresh tarragon leaves
3 tablespoons minced chives
Freshly ground black pepper
In a food processor, combine the anchovies, mayonnaise, yogurt, parsley, basil and 1 tablespoon lemon juice. Process until smooth and uniformly green. Transfer to a lidded jar, and stir in the tarragon and chives. Adjust seasoning as needed with salt, pepper and lemon juice.
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