Svelte Green Goddess Dip | Oregonian Recipes

Ingredients

• 2 oil-packed anchovy fillets, rinsed and blotted dry
• 1 large clove garlic, smashed
• 2 green onions, including 3 inches of the green tops, cut into 1/2-inch lengths
• 1/4 cup lightly packed fresh Italian (flat-leaf) parsley
• 1/4 cup lightly packed fresh cilantro leaves
• 1/4 cup chopped fresh dill
• 2 tablespoons coarsely chopped fresh tarragon leaves
• 6 large fresh basil leaves, torn into small pieces
• 2 tablespoons white wine vinegar
• 1 teaspoon kosher or sea salt
• 1 teaspoon granulated sugar
• 1/8 teaspoon freshly ground black pepper
• 3/4 cup reduced-fat sour cream
• 1/2 cup reduced-fat mayonnaise