Creamy herb dip

    1 hour 15 min

    A delicious dip that is a cinch to make. It's made with soured cream, mayonnaise, anchovy fillets and a variety of herbs. Serve with chips, crackers or crostini. It also does well as a sandwich spread.

    6 people made this

    Serves: 16 

    • 175ml soured cream
    • 175ml mayonnaise
    • 2 cloves garlic, finely chopped
    • 4 tablespoons fresh parsley leaves
    • 2 teaspoons chopped fresh tarragon
    • 1 tablespoon lemon juice
    • 2 anchovy fillets
    • 4 tablespoons finely chopped fresh chives
    • salt and ground black pepper to taste

    Prep:15min  ›  Extra time:1hr chilling  ›  Ready in:1hr15min 

    1. Blend the soured cream, mayonnaise, garlic, parsley, tarragon, lemon juice and anchovy fillets in a food processor or liquidiser until smooth and creamy; transfer to a bowl. Gently stir the chives into the soured cream mixture; season with salt and pepper. Refrigerate at least 1 hour before serving.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (7)


    Instead of lemon try Tarragon vinager  -  29 Jul 2010  (Review from Allrecipes US | Canada)


    I made this last night with "Greek Souzoukaklia" (from this site). It was the perfect compliment to the meat! I did have to make some changes- I didn't have anchovies,a nd I played with the fresh herbs a bit. It was wonderful!  -  14 Mar 2011  (Review from Allrecipes US | Canada)


    This made an excellent salad dressing simply thinned out with some buttermilk. I scaled this down to eight servings, and used 1/2 tsp. of anchovy paste for the one lonely anchovy. I’m not fond of tarragon, so I skipped it as well as the parsley, preferring instead to use some green onion and a handful of basil. This is crisp and fresh tasting, great on a tossed green salad.  -  15 Feb 2015  (Review from Allrecipes US | Canada)