Green and White Crudites with Herbed Anise Dip

Ingredients

• 1 ½ tablespoons fresh chervil leaves if desired
• 1 ½ tablespoons tarragon leaves
• 2 teaspoons Pernod
• 1 teaspoon aniseed
• 1 large garlic clove
• 1 ½ teaspoons coarse-grained mustard
• 1 ½ teaspoons white-wine vinegar
• + 4 more ingredients
• • ½ cup mayonnaise
  • ½ cup sour cream
  • ½ cup plain yogurt
  • 12 cups assorted crudités

In a bowl whisk together all ingredients except herbs with salt and pepper to taste. Chill dip, covered, at least 4 hours and up to 4 days. Just before serving, stir in tarragon and chervil. Arrange crudités decoratively on a tiered serving plate or in a large basket and serve with dip.

View full recipe at Epicurious