Green Goddess Dip Recipe - Los Angeles Times

Ingredients

• 3 ounces cream cheese, softened to room temperature
• 1 cup sour cream
• 1 (2-ounce) tin anchovies, drained
• 1/2 cup roughly chopped flat-leaf parsley
• 1/4 cup chopped chives
• 1 green onion, green part and 1 inch of the white, chopped
• 2 tablespoons tarragon vinegar
• 1 teaspoon Worcestershire sauce
• 1 cup mayonnaise
• Salt and freshly ground black pepper to taste