Herb Dip New York Times Barbara Milo Ohrbach Yield: 2 cups 1 cup sour cream 1 cup mayonnaise ⅓ cup finely chopped parsley 3 Tbsp. chopped chives 1 Tbsp. white wine vinegar 1 clove garlic, crushed ¼ tsp. salt ⅛ tsp. freshly ground pepper In a bowl, combine all of the ingredients, mixing them well. Cover and refrigerate overnight. Serve with crudités.

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