Herbed Anise Dip


1/2 cup plain yogurt
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 tsp White Balsamic Vinegar, or to taste
1 1/2 tsp coarse-grained mustard, or to taste
1 large garlic clove, minced and mashed to a paste with 1/2 tsp salt
1 tsp Anise Seed, crushed
2 tsp Pernod, or to taste
1 1/2 Tbsp minced Tarragon leaves
1 1/2 Tbsp minced fresh Chervil leaves, if desired
Assorted raw vegetables for dipping


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.