Ingredients

• 1/3  cup refrigerated or frozen egg product, thawed
• 2  Tbsp. lemon juice
• 2  tsp. Dijon-style mustard
• 1  clove garlic, minced
• 1  cup canola oil
• 4 to 5  anchovy fillets, drained and chopped (1 Tbsp.)
• 1  cup loosely packed parsley leaves
• 1/4  cup loosely packed tarragon leaves
• 1/4  cup snipped chives
• 2  green onions, chopped
• 4  oz. cream cheese, cubed and softened
• 3  Tbsp. tarragon vinegar
•   Salt
•   Vegetable dippers such as Belgian endive, baby romaine lettuce ribs, blanched asparagus spears, radishes, and/or green onions

Directions

1. In a large food processor or blender combine egg product, lemon juice, mustard, and garlic; cover and process or blend until combined. With the processor or blender running, add oil in a thin, steady stream. (When necessary, stop and scrape down sides of blender.)

2. Add anchovies, parsley, tarragon, chives, and green onions; pulse until blended. Add the softened cream cheese and vinegar; pulse to incorporate. Cover and chill for at least 1 hour to blend flavors. Season to taste with salt.

3. Serve with vegetable dippers. Any leftover dip may be stored, covered, in refrigerator for up to 1 week. Makes 2-1/2 cups.