Christmas crudité

Ingredients:

• 1 cup fresh parsley
• 0.5 cup sour cream
• 1/3 cup chopped fresh chives
• 1/3 cup fresh tarragon
• 2 anchovy fillets
• Juice of 1 lemon
• 1 clove of garlic
• 1 small shallot, coarsely chopped
• 0.5 cup mayonnaise
• Red and green vegetables for serving

Preparation:

1. Prepare the sauce:

   
   Combine the parsley, sour cream, chives, tarragon, anchovies, lemon juice, garlic, shallots, 0.5 teaspoon salt, and a few grinds of black pepper in a blender and blend until smooth. Transfer to a bowl and gently fold in the mayonnaise. Cover and refrigerate for at least 2 hours or overnight.
   
2. Arrange the red and green vegetables on a platter. Serve with the dipping sauce.