Instructions: Soak anchovies in warm water for 5 minutes. Drain, pat dry, and mince.

In a food processor, combine anchovies, green onion, parsley, tarragon, mayonnaise, sour cream, vinegar, chives, 1/2 teaspoon salt or to taste and 1/4 teaspoon white pepper. Pulse briefly to mix, stopping to scrape down sides of bowl as necessary.

Transfer to a bowl; cover and refrigerate for at least 1 hour to allow flavors to marry. (The dip will keep in the refrigerator for up to 2 days.) Let stand at room temperature for 30 minutes before serving. For a fun presentation, serve the dip in a hollowed out red or green cabbage, rounded romaine lettuce or radicchio leaf cup, or a small seeded pumpkin. Serve with zucchini rounds, sliced fennel, carrots and celery.

Note: This dip also can be used as a salad dressing over romaine or iceberg lettuce hearts.

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