Salad dressing frequently make good dips.  This one goes nicely with chicken or shrimp and especially artichokes..

Ingredients:

• 8 to 10 Anchovy fillets [see notes]
• 1 Green onion
• ¼ c Parsley
• 2 T minced fresh tarragon or 1T dried tarragon
• ¼ c Chives, chopped
• 3 c Mayonnaise [see notes]
• ¼ c Tarragon Vinegar

Instructions:

1. Chop together the anchovies and green onion until finely minced.
2. Add parsley, tarragon and chives, and mix lightly
3. Turn into a bowl and sir in mayonnaise and vinegar.

Serves: Makes 1 quart

Notes:

• You can use a food processor for the dressing.
• I use 2 cups mayonnaise and 2 cups sour cream.
• I use anchovy paste instead of chopping little dead fish.
• If it doesn’t look green, add a little food coloring.

Source: Sunset Cook Book, 1960