2 t anchovy paste or 2-4 canned anchovies
1 small garlic clove, minced
3/4 C mayonnaise
3/4 C sour cream
1/2 C chopped parsley
1/4 C chopped tarragon
3 T chopped chives
2 T lemon juice
Salt and black pepper to taste

Put all ingredients in bowl of a blender or food processor and blend or pulse until you get an evenly smooth dressing, about 30-45 seconds.

The dressing should last about a week in the fridge.
Yield: about 2 cups.